Old-Fashioned Spaghetti and Meatballs
Tuck in to a supper of hearty meatballs, spaghetti and tangy tomato sauce.
- 1 slice brown bread, ground into coarse crumbs
- 225g ground sirloin
- 1 medium onion, chopped
- 1 portobello mushroom, stem removed and chopped
- 4 garlic cloves, chopped
- 3 tablespoons fresh parsley leaves
- 1 large egg white
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 2 tablespoons olive oil
- 700g tinned whole peeled tomatoes in juice, crushed by hand
- 120ml low-sodium beef broth
- 1 small bunch fresh basil
- 3 sprigs fresh thyme
- 225g wholemeal spaghetti
- Parmesan, for serving, optional
Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 3 tablespoons onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.
In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.
Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.