Spaghetti with meatballs

  • 18 mins preparation
  • 35 mins cooking
  • Serves 6
  • Print


Spaghetti with meatballs
  • 600 gram beef mince
  • 1 egg
  • 1/3 cup breadcrumbs
  • 1/4 cup soda water
  • 4 clove garlic, minced
  • 2 teaspoon salt flakes
  • 1/4 teaspoon ground white pepper
  • 1 1/2 tablespoon olive oil
  • 1 large onion, chopped finely
  • 1/4 cup fresh oregano leaves
  • 3/4 cup red wine
  • 700 gram bottle tomato passata
  • 3/4 cup cold water
  • 1 tablespoon sugar
  • 500 gram spaghetti
  • 1 cup full-cream milk
  • large handful fresh basil leaves
  • finely grated parmesan, to serve


Spaghetti with meatballs
  • 1
    In a large bowl, combine mince, egg, breadcrumbs, soda water, 1 clove minced garlic and salt and pepper in bowl. Roll into small balls and place on tray. Refrigerate until required.
  • 2
    In a saucepan, heat oil over medium-high. Gently fry onion, remaining garlic, oregano and good pinch of salt 5 minutes, stirring regularly, until soft but not coloured. Add red wine and reduce by half.
  • 3
    Add passata, water and sugar and bring to the boil. Add meatballs one by one. Reduce heat to medium and simmer 20 minutes or until meatballs are cooked through, occasionally shaking pan gently.
  • 4
    Bring saucepan of salted water to boil and cook pasta according to packet instructions. Drain and set aside.
  • 5
    Meanwhile, add milk to meatball sauce and return to gentle simmer to warm through. Season with salt and pepper to taste.
  • 6
    Place spaghetti in bowls and top with meatballs and sauce, basil and parmesan. Serve extra parmesan on the side.