The secret to these delicious meatballs lies in their simple yet effective ingredients – ground beef, breadcrumbs and a blend of seasonings come together to create a mouth-watering experience. Served with a hearty homemade sauce made from diced tomatoes, onions and garlic, this dish is sure to satisfy your cravings.
Ingredients:
For the meatballs:
- Cooking spray
- 2 large eggs
- 2/3 cup (100g) plain dried breadcrumbs
- 1/2 cup whole milk
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1lb minced beef, preferably 80% lean
For the sauce & assembly:
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, minced
- 2 tbsp plus 2 tsp kosher salt, divided
- 3 tablespoons tomato paste
- 4 cloves garlic, minced
- 2 (28oz) cans of diced tomatoes
- 1 1/2 teaspoons dried basil
- 1/2 tsp dried oregano
- 2 teaspoons granulated sugar
- 1 lb spaghetti
- 1/4 cup chopped fresh parsley
- Finely grated Parmesan, to serve
Method of cooking:
Preheat the oven to 200°C (400°F). Line a baking sheet with greaseproof paper and lightly spray with cooking spray.
Beat the eggs in a large bowl. Add the breadcrumbs and milk and allow to absorb for a few minutes.
Stir in the Italian seasoning, 1 1/2 teaspoons kosher salt, black pepper, garlic powder and onion powder.
Add the ground beef and mix until just combined. Take care not to overmix.
Shape the mixture into 1 1/2 inch meatballs and place on the prepared baking tray.
Bake for 15-20 minutes or until the meatballs are browned and cooked through.
While the meatballs are baking, heat the olive oil in a large saucepan over medium heat.
Add the finely chopped onion and 2 teaspoons kosher salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes.
Add the tomato paste and cook, stirring, until the paste has darkened in colour, about 2 minutes.
Stir in the chopped garlic and cook for a further 1-2 minutes, until fragrant.
Add the diced tomatoes (with their juices), dried basil, dried oregano and granulated sugar. Stir to combine.
Bring the sauce to the boil and simmer for about 20 minutes, stirring occasionally, until it thickens slightly.
While the sauce is simmering, bring a large pan of salted water to the boil.
Add the spaghetti and cook until al dente according to the packet instructions.
Drain and set aside.
Add the baked meatballs to the sauce, stirring gently to coat.
Simmer for a further 5-10 minutes to allow the flavours to meld.
Serve the meatballs and sauce over the cooked spaghetti.
Garnish with chopped fresh parsley and grated Parmesan.
