This recipe has been adapted from Super Food Ideas magazine, the meatballs and sauce are absolutely scrumptious. If there's any left over, they're equally delicious on a bread roll for lunch.
Ingredients
- 1/4 cup olive oil
- 1 brown onion finely chopped
- 2 garlic cloves crushed
- 2 tbs tomato paste
- 400g canned diced tomato
- 2 cups beef stock (liquid)
- 300g spaghetti
- 1/2 cup parmesan cheese finely grated *to serve
- 1/2 cup fresh basil, leaves removed, to serve
Meatballs
- 500g beef mince
- 1 brown onion grated
- 1 carrot grated peeled
- 1/4 cup fresh flat-leaf parsley finely chopped
- 3/4 cup multigrain fresh breadcrumbs
- 125g fetta diced
- 1 egg beaten
- 1/4 cup plain flour
Method
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Step 1Make meatballs by combining mince, onion, carrot, parsley, breadcrumbs, feta, egg and salt and pepper in a bowl. Mix well.
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Step 2Using clean hands, roll heaped tablespoonfuls of mixture into balls. Place flour on a large plate. Season with salt and pepper. Roll meatballs in flour to coat.
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Step 3Heat 2 tablespoons oil in a non-stick frying pan over medium-high heat. Cook meatballs, in batches, for 2 minutes or until browned. Transfer to a plate.
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Step 4Add remaining 1 tablespoon oil to a clean pan and heat over medium heat. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion is soft.
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Step 5Add tomato paste and cook, stirring for 1 minute.
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Step 6Add the tomatoes and stock to pan. Bring to the boil. Reduce heat to medium-low and simmer until sauce thickens slightly, 15-20 minutes.
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Step 7Add meatballs to pan. Spoon sauce over them to coat. Cover and cook for 15 minutes or until meatballs are cooked through.
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Step 8In the meantime, cook spaghetti in a large saucepan of boiling, salted water according to packet instructions. Drain.
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Step 9Warm serving bowls, arrange spaghetti then spoon in meatballs and sauce. Top with Parmesan and basil leaves.
Equipment
- 5 bowl
- 1 serving plate
- 1 non-stick frying pan
- 1 wooden spoon
- 1 saucepan
Recipe Notes
I always use the Australian Fetta from the Woolworths deli (I find it's a milder flavour), and Campbells liquid stock for the sauce, I don't think stock cubes would give the depth of flavour. With the heat on very low, this can simmer the meatballs in the sauce for about 60 minutes. Serve with a salad and garlic bread.
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