Spaghetti and Meatballs

Before making this recipe, I had only ever eaten frozen meatballs (eeks) and always wanted to try making them at home but shied away thinking that it was a difficult process. Well how wrong was I!! I saw this recipe  on The Pioneer Woman and decided to use it only adding a few more spices and changing the sauce a little bit. The meatballs on their own are so good I couldn’t resist eating one fresh out of the pot (yum!). I loved this dinner so much I have already made it twice and this is surely going on my regular menu.

Recipe Source - Adapted from The Pioneer Woman

Ingredients - Makes Sauce for approx. 200 Gms Dry Uncooked Spaghetti - Serves 2 - 3

For The Meatballs
500 Gms Ground Beef
3 cloves Garlic, Minced
1/2 Cup Fine Bread Crumbs
1 Large Egg
1/2 Cup Freshly Grated Parmesan
1/8 Cup Flat-leaf Parsley (Finely Chopped)
Salt To Taste
Freshly Ground Black Pepper
1/4 Tsp Ground Cumin (Zeera Powder)
1/2 Tsp Red Chili Powder
Splash Of Milk
1/4 Cup Olive Oil

For The Sauce
2 Cups (Finely Chopped) Onion
3 Cloves Garlic (Minced)
1 (200 Gms) Can of Tomato Sauce
Salt To Taste
1 Tsp Sugar
Freshly Ground Black Pepper
1/8 Cup Flat-leaf Parsley (Finely Chopped)
Sprinkling Of Dried Basil (Optional)

Make The Meatballs

Combine all the ingredients in a big bowl. Mix well with hands and roll into 24 balls (the size of a small lemon) and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.

Heat the olive oil in a large heavy bottomed pot over medium-high heat. Add the meatballs (8 at a time), turning to brown (no need to cook completely as it will cook in the sauce). Remove and drain on a paper towel and repeat. Keep aside.

Make The Sauce

In the same pot, add the onions and garlic and cook for 10 - 15 minutes on low heat until the onions are slightly golden brown in colour. This is to bring out the sweetness in them. Pour in the tomato sauce. Add salt, pepper, sugar, and parsley. Stir to combine, cover and cook over medium heat for 20 minutes. Taste and adjust seasonings. Add meatballs to pot and stir gently. Reduce heat to low and cook for 30 minutes, stirring very gently a couple of times during the simmer. Serve over spaghetti sprinkled with additional parmesan and dried Basil.

Happy Eating!!