Spaghetti & Meatballs
Spaghetti & Meatballs
Serves: 6
This spaghetti and meatball recipe is the ultimate in Autumn comfort food, and it’s super easy to make too with the store cupboard Spaghetti spice blend from Freshly Spiced and the delectable freshly made spaghetti egg pasta from La Tua Pasta. Leftover meatballs and sauce freeze well too, so you can batch cook and defrost at a later date. Serve with plenty of grated cheese and your favourite garlic bread on the side.
Prep: 15 min
Cook: 30 min
Easy
0
- 250 grams lamb mince
- 250 grams beef mince
- 2 garlic cloves, finely chopped
- 3 tbsp fresh bread crumbs
- Handful fresh parsley, finely chopped
- 1 tbsp Spaghetti Spice Blend
- 1 small free range egg, beaten
- Plain flour, to roll
- 2 tbsp rapeseed oil
- 2 tbsp rapeseed oil
- 4 garlic cloves
- 500 grams passata
- 500 grams fresh spaghetti egg pasta
- Parmesan cheese
- Toasted pine nuts (optional)
- Chilli & Black Pepper oil (optional)
- Fresh parsley
For the meatballs
For the sauce
For the spaghetti
To serve
Step 1/7
Place the ground lamb, beef, onion, garlic, breadcrumbs, parsley, egg and Spaghetti Spice Blend into a bowl and combine well using your hands.
Next step
Step 2/7
Form the mixture into 30 meatballs, each one just smaller than a walnut, and roll in plain flour.
Next step
Step 3/7
Heat the rapeseed oil in a saute pan and brown the meatballs on all sides in batches.
Next step
Step 4/7
To make the sauce, heat the rapeseed oil over a medium high heat in a clean pan and gently fry the garlic until it imparts its fragrance.
Next step
Step 6/7
Add the meatballs, turn the heat to medium-low and pop the lid on. Simmer for 10-15 minutes until the meatballs are cooked through.
Next step
Step 7/7
Cook the pasta according to the packet instructions and serve with meatballs and sauce.
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This Recipe
Recipe by
Elizabeth Atia
Recipe by
Elizabeth Atia
Elizabeth Atia is Britain's most northerly, award-winning food blogger living in the wild and remote Shetland Islands. She's been creating tasty family meals with locally grown, seasonal produce from her rural island country kitchen since 2011.
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