Loved by adults as much as children, this has been a firm favourite family dish in our household, for many years. You could buy ready made meatballs if you are pushed for time, but this recipe is so you can have a bash at making your own. A mixture of pork and mince beef is used so that the meatballs don’t dry out. You could use just beef if you so wished but they will be a drier texture.
400g minced pork
400g minced beef
150g fresh white breadcrumbs
2 garlic cloves, peeled and crushed
5 tbsp chopped fresh flat-leaf parsley
100g freshly grated Parmesan cheese – plus extra for garnish
2 eggs beaten
Salt and black pepper
800g of tinned chopped tomatoes
690ml jar of passata (sieved tomatoes)
4 tbsp extra virgin olive oil
½ tsp dried chilli flakes
10 fresh basil leaves, plus extra to garnish
Optional – 1 tbsp sugar.
Preheat the oven to 220 Degrees C. Rub a large baking sheet with the olive oil and set aside. Place the beef, pork, breadcrumbs, garlic, parsley, parmesan and eggs in a large bowl. Season with salt and pepper. Mix gently with a wooden spoon until everything is thoroughly combined.
Take small golf ball sized amounts of the meat mixture and roll into equal sized balls. Place the balls on the baking sheet and then bake for 12 minutes. Baking rather than frying the meatballs off, helps the meatballs to retain their shape and not break up. Plus you get a lovely colour to them.
To make up the sauce, put the tomatoes, passata and oil in a large saucepan over a medium heat. Stir in the chilli flakes and some salt. Bring to the boil. Reduce the heat, partially cover the pan and simmer for 10 minutes, stirring occasionally. Taste the sauce, if it is too sharp for you, then add the optional sugar.
Carefully place the meatballs in the tomato sauce making sure you partially cover the pan again. Simmer for 30 minutes, turning the meatballs occasionally. If the sauce is getting too thick, add a little hot water from a kettle. During this time, cook your spaghetti according to pack instructions. To serve, scatter over a few fresh torn basil leaves and additional parmesan if you wish.