Best spaghetti with meatballs recipe, or my favourite Italian dish and without a shadow of a doubt one of the best ever dish l have cooked.
It is so filling and delicious, I should really make it more often. Nothing says comfort food the way a plate of spaghetti and meatballs does. You are warned, just in case you think you will only have one portion, this will not happen.
I love the beef meatballs, and I believe many people will also agree that they taste the best. Of course, chicken, lamb, pork or any other meat can be used. And there has to be parmesan, without it the dish will not have the taste of Italy.
The addition of zucchini brings some more goodness to the meatballs, it is a very nice combination, and great if you have kids who won’t eat veggies. I am forever trying to find more ways of getting more vegetables into my little one’s meals, she is pretty fussy and won’t eat whatever I cook just because I say it is yummy. Motherhood challenges, hey!
I for one love spaghetti, waaay to much I would say. Especially that they are great with pretty much any sauce. Talking about sauces, do you like the bolognese sauce? I have this recipe that you will just love: Clean-eating lean turkey spaghetti bolognese. Absolutely delish! Why buy ready-made sauces when they are full of sugar and some other dodgy ingredients, plus they don’t even taste nice. Making your own homemade sauce is a lot easier than you think. Not to mention how tasty this is.
Right, I have to tell you a secret, I am absolutely rubbish at shaping meatballs, not a single one has the same size, no matter how much I try. And l do try my best. But, I guess I can be forgiven, given that they taste tons better than they look. Did you know that meatball soups are also fantastic? My Romanian meatball soup is one of our favourite back home in Romania. This is what I mean when I talk about comfort food. Nice, quick, and easy to make. And divinely tasty!!
Best spaghetti with meatballs recipe, a delicious meal that has that taste of Italy. Comforting, easy to prepare and so delicious, everyone from little to big will just love it.
- 250 g minced beef (1/2 lb)
- 1 clove of garlic
- 1 small onion
- 1 tbsp grated parmesan cheese
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 zucchini
- 1 tbsp olive oil
- 1 tin chopped tomatoes (400 g)
- 1 1/2 cups beef stock (400 ml)
- salt and pepper to taste, plus parsley to garnish
- 1/4 package of spaghetti
- 1 tsp olive oil
- a pinch of salt
Place the minced beef in a large bowl. Use the garlic presser to mince the garlic and finely chop the onion. Alternatively, you can grate or use a food processor in order to have the onion as finely chopped as possible.
Grate the zucchini, and add it to the minced beef together with the garlic, onion and pamesan. Season well with salt, and pepper. Mix everything together. Best to use your hands, if not, a wooden spoon should do the job.
Shape the mince into balls, ideally they should all have the same size.
Heat up a frying pan and add the vegetable oil. Fry the meatballs gently for a few minutes. They will not be cooked through, we just want a bit of colour.
In a large saucepan, add the chopped tomatoes and beef stock and throw in meatballs. Season with salt and pepper.
Leave to cook on a medium heat until the meatballs are cooked and the tomato sauce is slightly thick.
To cook the spaghetti, bring a pan of water to the boil. Add the salt and olive oil and then throw in the spaghetti, cooking them according to the packet instructions.
To serve, add spaghetti to a plate and top with the meatballs and sauce and sprinkle with parmesan and chopped parsley if you like.