Perfect Spaghetti and Meatballs
This is a tasty and simple recipe that kids and adults love. Tasty creamy Spaghetti with perfectly juicy meatballs. Surprise your family and friend with this new take on this traditional combination.
- 1 pack Spaghetti
- 1 lbs Minced Beef
- 11 Crackers (crushed)
- Rosemary (finely chopped or dry)
- 1 tbsp Black pepper
- 3 tbsp Olive Oil
- 1 Egg
- 1 tbsp Ground Cumin
- 1 tbsp Paprika Powder
For the sauce
- 1 cup Red Wine (dry)
- 2 cans Passata or canned tomatos
- 1 Onion (finely chopped)
- 2 cloves Garlic (finely chopped)
- 2 tbsp Olive Oil
- 1 tbsp Oregano
- 1 tbsp Rosemary
Mix the meat with the crackers, pepper, chopped rosemary and parsley, cumin, paprika powder, a pinch of salt and the egg into an even mass.
Then divide the mass into 4 pieces and shape 6 meatballs out of each piece. It's easier if you moisten your hands with cold water.
In a saucepan fry the minced onions until see through on medium-high. Then add the garlic, rosemary and stir fry for 1 minute. Then add the cup of red wine and let the flavours infuse on medium low heat.
Boil salted water for the pasta and add spaghetti into the water when it starts boiling. At the same time heat oil in a pan and fry the meatballs from all sides for 4-5 minutes in total. The crackers in the meatballs will absorb all the good juices and ensure that the meatballs won't dry out.
When meatballs have a brown crust on all sides, add them into the sauce so they continue cooking on medium-low heat for about 10 minutes.
Drain water from pasta when al dente, so about 90% cooked through. Then either serve meatball and sauce over pasta or as we did, add pasta into the sauce and continuously stir for another 1-2 minutes.
Garnish with parmesan or freshly chopped parsley or go crazy and use both.