Meatballs in Tomato & Garlic Sauce with Spaghetti
For a quick mid-week meal, try these meatballs in a tomato and garlic sauce and served with spaghetti. A quick and easy dish for pasta lovers! A crunchy baby leaf salad goes really well with this.
1 lb/500g minced beef
2 tsp oregano
2 tbsp semolina (or you could use fine couscous instead)
1 egg beaten
Sea salt and black pepper
Oil for frying – about 3 tbsp
Spaghetti (see pack for quantity)
2 14oz/400g cartons/cans plum tomatoes
2 cloves garlic minced
2 tbsp olive oil
Start by making the tomato sauce. Put the olive oil in a saucepan and add the garlic. Cook gently for a minute, stirring. Add the tomatoes, mash them a little then simmer until the sauce thickens – stirring occasionally.
Put the mince, semolina and oregano into a mixing bowl. Break up the beef with a wooden spoon and stir everything. Add the beaten egg and season with salt and pepper. Stir well.
Put a dinner plate next to you then take a small handful of the meatball mixture, about the size of a walnut. Roll it in the palms of your hands until it forms a ball. Place on the plate and continue until all the meatballs are made.
Fill a large pan with boiling salted water and cook the spaghetti according to the instructions on the pack.
Meanwhile, heat the oil in a roomy frying pan or wok and add the meatballs. Cook on a fairly high heat and shake the pan regularly to cook the meatballs evenly – or turn them over with tongs. They will take about 10 minutes to cook through. Test one by cutting it through the centre with a knife.
When everything is cooked, drain the spaghetti and place in a serving bowl. Stir the meatballs into the tomato sauce then pour over the pasta. Tuck in!