Spaghetti & Meatballs

40 min · Medium · Serves 2

950 kcal per serving · 45g protein

Hand-rolled beef meatballs simmered in tomato sauce and served with spaghetti, Parmesan and torn basil.

Ingredients

• 250 g Ground beef
• 200 g Spaghetti
• 400 ml Marinara sauce
• 30 g Parmesan cheese
• 30 g Breadcrumbs
• 8 leaves Fresh basil
• 1 tbsp Olive oil
• 4 g Salt
• 2 g Black pepper

Method

1. Make the meatballs

   

   Mix the beef, breadcrumbs, salt and pepper gently. Roll into small, loosely packed balls of similar size; do not press them hard.

2. Brown

   

   Heat a little olive oil in a large frying pan over medium-high heat and brown the meatballs on all sides, about 5 minutes — deeply golden outside; they don't need to be cooked through yet.

3. Add the marinara and simmer

   

   Add the marinara and simmer gently for 12–15 minutes, turning once or twice, until a thermometer in the middle of a meatball reads 71°C. Add a little water if the sauce reduces too much.

4. Boil the spaghetti

   

   Meanwhile, cook the spaghetti in salted water according to the packet. Reserve a little cooking water before draining.

5. Toss and serve

   

   Toss the drained spaghetti with a little tomato sauce, loosening with cooking water if needed. Spoon onto plates, add the meatballs and remaining sauce, and finish with Parmesan and torn basil.

More to cook

• Turkey Meatballs in Marinara45 min
• Baked Gnocchi alla Sorrentina25 min
• Spinach & Ricotta Stuffed Shells60 min
• Classic Spaghetti Bolognese55 min