Thursday, 1 May 2014

Homemade Meatballs & Spaghetti

 Constant Comfort - Food for the Soul

This is something my cousin made when she came to stay, and it was delicious! I'm not a fan of pork, and pork mince isn't something I'd ever cooked with but I have made this a number of times now! I've changed the original recipe after making it a few times. I have made it a few times with beef mince and they are just as nice, no need to alter the herbs.

Homemade Meatballs & Spaghetti

Serves 3-4 people

Note: Makes 16 meatballs, slightly bigger than the size of a golf ball! For me, if you are serving 4 adults I would add another 250g of mince if you like large portions. You will then need to increase the meatball ingredients by half. If you like a lot of sauce, also increase those ingredients. However, if you serve this recipe with garlic bread and salad it's about right without increasing the quantities.


500g Lean or Extra Lean Pork or Beef Mince
8 crushed cream crackers (best done in a blender!)
Sprig of chopped rosemary (or 2 Tsp dried)
1 Tsp Dried Oregano
1 Tsp Dried Basil
1/2 Tsp Dried Sage
1/2 Tsp Garlic Granules
2 Tsp Grain Mustard
2 Eggs (medium or large)

2 Onions (chopped)
2 Peppers (ideally one red and one green)
1 Red Chilli (diced)
3 Cloves Garlic (chopped or crushed)
1 Tbsp Tomato Puree
1 Tbsp Balsamic Vinegar
1 x 400g Tin Chopped Tomatoes
1 x 500g Passata
2 Tbsp Sugar (any, or 1Tbsp Sweetener)

To serve:
400g Spaghetti or Pasta
Fresh Basil leaves

Garlic Bread & Salad (Optional)
Grated Cheese (Optional)

  1. Mix the meatball ingredients together, if possible in a blender or food processor, but by hand is fine too.
  2. Roll into balls, making about 16, just slightly bigger than the size of a golf ball and put to one side.
  3. Fry the chopped onion, peppers, chilli and garlic together.
  4. Add the tomato purée, tinned tomatoes, passata and balsamic vinegar. Leave to simmer whilst you cook the meatballs.
  5. Boil the water for the pasta! Meanwhile...
  6. Fry the meatballs in a separate pan to your sauce until brown all over and cooked most of the way through. This will take about 15 mins so don't put it on too high a heat as they will burn.
  7. Add the meatballs to the sauce and simmer for a further 15 minutes.
  8. Put pasta or spaghetti in to cook whilst the sauce is cooking.
  9. Just before you serve, add some basil leaves, roughly chopped or torn, to the sauce.
  10. Serve and top with a few extra basil leaves.
  11. Devour!!!
Tip: The meatballs can be made in advance and left in the fridge until ready to cook, even as far as doing them the night before if you are short of time the next day.

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