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Classic Spaghetti and Meatballs with Fresh Tomato Sauce

Serves 6 (or about 10 children)

We used to have meatballs when we were little, and now our boys love them too. Children just love slurping up the spaghetti!

Ingredients

Method

  1. To make the meatballs, heat the olive oil in a heavy, stainless-steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for 4 minutes, until soft and a little golden, then allow to cool.
  2. In a bowl, mix the minced beef with the cold sweated onion and garlic, then add the herbs and the beaten egg. Season the mixture to taste. Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into about 24 round balls and place in a dish. Cover the meatballs and refrigerate until required.
  3. Meanwhile, make the tomato sauce. Heat the oil in a stainless-steel saucepan. Add the sliced onion and crushed garlic, toss until coated, cover and sweat over
  4. a gentle heat until soft and a tiny bit golden. Add the tomatoes, mix and season with salt, freshly ground pepper and a pinch of sugar. Gently simmer, uncovered, for approximately 30 minutes or until softened.
  5. Heat up a frying pan over a medium heat with about 3 tablespoons of olive oil. Cook the meatballs for about 10 minutes. When they are done, transfer into a dish, add the tomato sauce and sprinkle the grated cheese on top. Place under a preheated grill to let the cheese melt.
  6. Meanwhile, cook the spaghetti in a pan of boiling water. Drain and serve on individual plates with the meatballs piled on top.