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Home Homemade spaghetti met gehaktballetjes

Recipes

Do you remember that scene from Lady and the Tramp, where the two of them adorably share a plate of spaghetti and meatballs? I've always wanted to make spaghetti like that! Then, on Facebook—as if she knew—an amazing recipe from Donna Hay suddenly popped up:classic spaghetti & meatballs. This was my chance!

Recipe

Homemade spaghetti with meatballs

Homemade meatballs of ground beef and pork, simmered in an aromatic tomato sauce and served over al dente spaghetti. A hearty, comforting meal for the whole family.

Course	Main course
Kitchen	Italian
Servings	6-8

Preparation time

Preparation time	40 min
Total	40 min

Equipment

Bowl
large pot
frying pan

Ingredients

110 g breadcrumbs (preferably homemade)
125 ml milk
500 g ground beef
500 g ground pork
2 eggs
6 cloves garlic, crushed
1 onion, finely chopped
500 g spaghetti
a handful of finely chopped fresh sage
a small handful of finely chopped fresh thyme
a generous handful of fresh basil
2 tbsp tomato paste
250 ml beef stock
2 cans (400 g each) chopped tomatoes (or diced)
2 tbsp olive oil
2 tbsp balsamic vinegar
salt & pepper
finely grated Parmesan cheese (for garnish)

Homemade spaghetti with meatballs

1. Put the breadcrumbs and the milk in a bowl, mix well and let sit for 5 minutes until the milk is absorbed. Then add the ground beef and pork, the eggs, 3 cloves of garlic, the sage and salt & pepper, and mix everything thoroughly. Wet your hands and roll small meatballs from the mixture.

2. Heat 1 tablespoon of olive oil in a frying pan and brown the meatballs all over. When they're done, remove the meatballs from the pan. In the same pan add the remaining olive oil, the onion and the other 3 cloves of garlic and cook until nicely lightly browned. Stir in the tomato paste and balsamic vinegar and cook for 1 minute. Now add the stock, canned tomatoes, thyme and salt & pepper. Bring to a boil, return the meatballs to the sauce and let everything simmer for 15–20 minutes. The sauce will thicken and the meatballs will finish cooking.

3. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente. They always say you can tell pasta is al dente if you throw it against the wall and it sticks. Of course, that had to be tried 😉

4. Serve the spaghetti topped with the meatball sauce and finish with some basil leaves and Parmesan cheese. We enjoyed this dish for several days because it was far too much for two people. But WOW, this is so good! Be careful not to eat your plate along with it 😉

Cooking mode Prevents your screen from going to sleep

This recipe yields so many portions that you can easily enjoy it for several days. Store the sauce with meatballs covered in the refrigerator and reheat gently the next day. The flavors only get better.

Serve the spaghetti with a generous helping of freshly grated Parmesan and a few fresh basil leaves. A piece of crusty bread on the side finishes the dish perfectly.

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