Pasta
Creamy Meatball Spaghetti
40 min total Easy Serves 4 ★★★★★ 5.0
Hand-rolled beef meatballs browned until crisp at the edges, then simmered in a tomato-cream sauce that clings to every strand of spaghetti. This is the dish our students request most — rich, forgiving and firmly weeknight-approved.
Ingredients
- 400 g spaghetti
- 500 g minced beef
- 1 small onion, finely grated
- 2 garlic cloves, crushed
- 50 g breadcrumbs + 60 ml milk
- 400 g tinned chopped tomatoes
- 200 ml double cream
- 1 tsp dried oregano, salt & cracked pepper
- Fresh basil and parmesan, to serve
Method
- 1 — Soak the breadcrumbs in milk for 5 minutes, then mix with the beef, onion, garlic, oregano, salt and pepper. Roll into 16 even balls.
- 2 — Brown the meatballs in oiled pan over medium-high heat, 6–8 minutes, turning for colour on all sides. Lift out and set aside.
- 3 — In the same pan, pour in the tomatoes, scraping up the browned bits. Simmer 10 minutes until thick.
- 4 — Stir in the cream, return the meatballs and simmer gently 8 minutes until cooked through.
- 5 — Meanwhile boil the spaghetti in salted water until al dente. Toss through the sauce with a splash of pasta water, then serve with basil and parmesan.
Kitchen tip: Do not overwork the mince — a light hand keeps the meatballs tender instead of dense.
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