Spaghetti and Meatballs
Spaghetti and Meatballs | Recipe
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Spaghetti and Meatballs | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
45 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
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Ingredients

1
Remove the crusts from the bread and roughly dice the rest. Finely chop the parsley. Peel and finely dice the onions and garlic.
2
Put half of the onions in a bowl with the parsley and garlic and mix with the beef mince. Add the bread, egg, egg yolk and Parmesan and knead thoroughly.
3
Pour in 1 tablespoon of olive oil and add a pinch of salt and pepper and the Italian Allrounder. Wet your hands and make 20 golfball-sized meatballs.
4
Heat 1 tablespoon of olive oil in a frying pan and fry the meatballs on all sides for around 5 minutes over a medium heat. Remove from the pan.
5
In the same pan, heat another tablespoon of olive oil and fry the remaining onions for 3 minutes until translucent. Deglaze with the white wine.
6
Add the passata and season with a pinch of salt and pepper as well as 4 pinches of Pasta Allrounder. Bring to the boil.
7
Add the meatballs to the sauce and simmer for around 15 minutes over a low heat, stirring occasionally. At the same time, bring a pan of well-salted water to the boil and cook the spaghetti according to the pack instructions.
8
Strain the pasta and serve with the meatballs and tomato sauce. Garnish with freshly grated Parmesan. Bon appétit!

Nutritional information: (Per person)

Calories
970 kcal

Carbohydrates
106 g

Protein
45 g

Fat
38 g

Method
1
Remove the crusts from the bread and roughly dice the rest. Finely chop the parsley. Peel and finely dice the onions and garlic.
2
Put half of the onions in a bowl with the parsley and garlic and mix with the beef mince. Add the bread, egg, egg yolk and Parmesan and knead thoroughly.
3
Pour in 1 tablespoon of olive oil and add a pinch of salt and pepper and the Italian Allrounder. Wet your hands and make 20 golfball-sized meatballs.
4
Heat 1 tablespoon of olive oil in a frying pan and fry the meatballs on all sides for around 5 minutes over a medium heat. Remove from the pan.
5
In the same pan, heat another tablespoon of olive oil and fry the remaining onions for 3 minutes until translucent. Deglaze with the white wine.
6
Add the passata and season with a pinch of salt and pepper as well as 4 pinches of Pasta Allrounder. Bring to the boil.
7
Add the meatballs to the sauce and simmer for around 15 minutes over a low heat, stirring occasionally. At the same time, bring a pan of well-salted water to the boil and cook the spaghetti according to the pack instructions.
8
Strain the pasta and serve with the meatballs and tomato sauce. Garnish with freshly grated Parmesan. Bon appétit!

Nutritional information: (Per person)

Calories
970 kcal

Carbohydrates
106 g

Protein
45 g

Fat
38 g

Spaghetti and meatballs

This simple recipe for home-made spaghetti and meatballs is a classic dish beloved by families everywhere. Mix up beef mince with an egg, breadcrumbs and our Italian Allrounder for tasty, moist meatballs, browned and simmered in a quick tomato sauce. Leftovers keep brilliantly, so make a double batch and freeze for next week. 

 

 

More mince dishes

Mince is a staple ingredient in so many quick and easy recipes, perfect for back-to-school evenings in September as families settle into the new routine. Try this quick bolognese with pasta, these stuffed red peppers and our Swedish meatballs with a creamy sauce. Our mince recipe collection has more for you.

Ingredients

Persons

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