Spaghetti Meatballs
This is comfort in a bowl, perfected. Get cooking with this delectable recipe from the talented team behind 5th Street restaurant.
Ingredients
Meatballs
- ¼ cup panko breadcrumbs
- ¼ cup milk
- 1 egg
- 500 g premium beef mince
- 1 onion finely diced
- 1 clove garlic finely chopped
- 1 teaspoon beef stock powder
- 1 tablespoon herbs freshly chopped, plus extra to garnish
- 2-3 tablespoons rice bran oil for frying
- Spaghetti (cook desired amount of pasta, according to packet instructions)
Napoli sauce
- 1 Tbsp olive oil or extra virgin olive oil, plus more for drizzling
- 1 medium-sized onion, finely chopped
- 2–3 garlic cloves, minced
- 1 can (14 oz/400 grams) tomatoes (whole, diced, or cherry tomatoes)
- ½ tsp fine salt, plus more to taste
- ⅛ tsp black pepper
- 1 handful of basil leaves, chopped or torn
Parmesan
- Grated parmeson, to serve
Method
Meatballs
- Combine breadcrumbs and milk and leave to swell
- Lightly beat the egg until liquid.
- Combine the mince, onion and garlic and mix well.
- Add the breadcrumb mix and beaten egg to the mince.
- Add the stock powder and chopped fresh herbs. Mix well until thoroughly combined.
- Roll mixture into even-sized balls (makes about 24). Cover and chill until ready to cook.
- Heat the oil in a large frying pan. Cook meatballs on all sides over a medium-low heat until cooked through and golden brown. You may have to do this in batches.
- Grind over some pepper, garnish with herbs and serve.
- Mix with the Napoli sauce and serve over cooked spaghetti. Top with grated parmesan cheese.
Napoli sauce
- Heat the olive oil in a large pan.
- Add diced onion and cook until soft and translucent
- Stir in minced garlic and cook until fragrant.
- Add tomatoes, salt, and pepper.
- Cook over medium heat for 30 minutes. Adjust seasoning, to taste.