Spaghetti with Meatballs

August 17, 2012 — Leave a comment

Bit of an essay writing week this week, which means endless hours in front of my computer and forgetting to do the little things like go shopping

Essay writing and seclusion increases the need for bulk cooking, which was problematic when I looked into my meagre fridge  – mince, stale bread, an egg, and some parmesan

The prep time caused some concern, but between that and the quick trip to my local shops I was able to successfully string together a good session of procrastination

Now, Dr Google tells me meatballs and spaghetti recipes can be a controversial thing, so at the risk of offending, here’s mine



600g beef or pork mince

2x tsp dried oregano

1x tbsp continental parsley

1/3 cup of Parmigiano Reggiano

1/4 cup breadcrumbs (take the bread out of the freezer about 30mins beforehand – I keep the crusts from nice bread that’s gone stale)

1x egg


400g spaghetti

1x can diced tomatoes (min sugar if you’re in the states)

Handful basil

1x tsp dried oregano

2x tbsp tomato paste

1x medium brown onion

3x cloves garlic

Half a fresh chilli or one heaped tsp of chilli powder



Blitz the bread, parsley, and parmesan (if you make a big batch this is a good mix for chicken schnitzel)

In a bowl combine all of the ingredients with your hands (if you plan on eating some of the meatballs on their own you might want to season before you have started combining)

Transfer to a board and shape into a log

Roughly break into four pieces

Shape each into a smaller log and break off individual meatballs (makes about 30 – if you go too big its harder to eat with the pasta as I’ve learned)

In a non-stick pan and a little oil, brown off in batches (they won’t stay round)


Finely dice onion and garlic

Saute onion, garlic, oregano, and a pinch of salt on a medium heat (don’t burn the garlic)

Once softened, stir through the chilli and some roughly torn basil leaves

Add the diced tomato, tomato paste, and half a can of water from the tomatoes

Bring to the boil then simmer, season to taste

Cook your pasta

To Serve:

Strain the pasta, reserving some of the water

Combine pasta, half of the sauce, and the water and place on serving plate

Add meatballs, remaining sauce, parmesan, some smaller basil leaves and chopped parsley

Nice bottle of Shiraz or Cabernet Sauvignon

Fresh bread

Total Time: about an hour

Feeds: Four


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