Spaghetti and meatballs 🍝

By Andy Cooks · 60 min

Ingredients

Instructions

1. In a large bowl, mix the breadcrumbs, onion powder, garlic powder and milk, then leave to stand for 5 minutes.
2. Add the parsley, Parmesan and both minces, season with salt and pepper, and mix very well until the mixture holds together.
3. Divide into 16 portions and roll each into a ball.
4. Heat the oil in a large heavy-based frying pan over medium-high heat, then lower the heat to medium-low.
5. Fry the meatballs for 6-8 minutes, turning until browned on 3 sides. Set them aside on a tray.
6. Raise the heat to medium, add the onion, celery, carrot and garlic with a pinch of salt, and cook for about 6-8 minutes until softened.
7. Pour in the passata, fill the jar with a little water and add that to the pan, then bring to a simmer, stirring.
8. Add the basil and chilli flakes, return the meatballs and gently turn them in the sauce. Cover and simmer gently for 20 minutes.
9. Cook the spaghetti in a large pan of salted boiling water following the packet instructions, then drain.
10. Divide the spaghetti between bowls, top with meatballs and sauce, and finish with grated Parmesan, basil leaves and a drizzle of extra virgin olive oil.

Summarized from Andy Cooks's video. Watch it for the details.

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