Italian Meatballs with Spaghetti and Cheese
500g ground beef (or half beef/half veal)
1 egg
2 tbsp breadcrumbs
2 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper
Olive oil (for cooking)
For the sauce:
500ml tomato puree or passata
1 onion, chopped
2 cloves garlic, minced
1 tbsp tomato paste
1 tbsp 1/4 tsp sugar (optional, to balance the acidity)
Fresh basil or dried oregano
Salt, pepper, olive oil
For the pasta and gratin:350g spaghetti
150g grated mozzarella cheese
50g grated Parmesan cheese
Preparation
1. Prepare the meatballs
Mix all ingredients in a large bowl.
Shape them into ping-pong ball-sized balls.
Brown them in a pan with a drizzle of olive oil (in batches if necessary), then set aside.
2. Prepare the tomato sauce
In the same pan, sauté the onion in a little oil.
Add the garlic, sauté for 1 minute, then add the tomato puree, tomato paste, herbs, salt, pepper, and sugar.
Simmer for 10-15 minutes over low heat.
Add the meatballs to the sauce and cook for another 10-15 minutes.
3. Cook the Pasta
Meanwhile, cook the spaghetti in a large pot of salted water according to the package instructions.
Drain and toss with a little of the sauce (minus all the meatballs).
4. Assemble and Bake
Preheat the oven to 200°C.
In a gratin dish:
Place the spaghetti,
Add the meatballs with their sauce,
Sprinkle with mozzarella and Parmesan cheese.
Bake for 15 to 20 minutes, until the cheese is melted and golden brown.
Serving
Serve hot, garnished with fresh basil leaves and accompanied by a crisp green salad or garlic bread.