Hearty meatballs spaghetti

Hearty meatballs spaghetti

Perfect comfort food, this amazing meatballs spaghetti is worth every effort. When you crave for pasta, this would be a great fix and the kids would love it too!

Ingredients
    •   1½ cups fresh white breadcrumbs (About 6 to 8 white bread slices (left uncovered in room temperature for a day. Discard the crust, cut into small cubes and blend in food processor or blender, not too finely)
    •   ½ cup milk
    •   500g veal or beef mince (I used veal)
    •   500g pork mince
    •   2 eggs
    •   3 cloves garlic, crushed
    •   ½ cup sage leaves, finely chopped
    •   ¼ cup thyme leaves, finely chopped
    •   Sea salt and cracked black pepper
    •   Extra virgin olive oil
    •   500g spaghetti
    •   Finely grated parmesan, to serve
For the sauce
    •   1 brown onion, finely chopped
    •   3 cloves garlic, crushed
    •   2 tablespoon tomato paste
    •   2 tablespoons balsamic vinegar
    •   1 cup beef stock
    •   2 x 400g cans organic chopped tomatoes
    •   ¼ cup thyme leaves, finely chopped

Method (Serves 6)

1. Combine the breadcrumbs and milk in a large bowl and mix well. Set aside for 5 minutes or until the milk is absorbed.

2. Add the veal and pork mince, eggs, garlic, sage, thyme, salt and pepper and mix well to combine. Roll tablespoons of the mixture into balls.

3. Heat 2 tablespoon of the extra virgin olive oil in a deep, large frying pan over medium heat. Cook the meatballs in batches, turning frequently, for 4–5 minutes or until browned.
4. Remove from the pan and set aside. Add 2 tablespoon of oil, onion and garlic to the pan and cook for 5–7 minutes or until lightly golden.
5. Add the tomato paste and balsamic vinegar, stir to combine and cook for 1 minute. Add the stock, tomatoes, remaining thyme, some salt and pepper, stir to combine and bring to the boil. Add the meatballs and simmer for 15–20 minutes or until the sauce is reduced.
6. While the sauce is simmering, place the spaghetti (adjust the amount - less spaghetti, if you are serving for two to four people) in a large pot of salted boiling water and cook for 8–10 minutes or until al dente. Any leftover meatball and sauce can be frozen for another meal.
7. Drain and serve the spaghetti topped with the meatballs and grated parmesan. Drizzle a little olive oil (optional).
Buon Appetito!