Spaghetti & meatballs

Whenever I’m faced with a steaming bowl of spaghetti and meatballs I am instantly reminded of that classic scene from Lady and the Tramp. It reminds me of childhood and is therefore instantly comforting. This version of the dish is now a firm family favourite in the Hennessey household; it includes the addition of cumin and cinnamon (a nod to my Maltese past) which adds a subtle warmth and gentle spicing to the classic dish.

Serves: 4 - 5

Difficulty: Easy

Time: 1 hr

Ingredients

For the meatballs

  • 3 slices of white bread
  • 4 tbsp milk
  • 250g minced beef
  • 200g minced pork
  • 2 tbsp dried parsley
  • ½ tsp ground cinnamon
  • 2 tsp ground cumin
  • ½ red onion grated
  • 40g finely grated parmesan
  • 150g mozzarella (optional)
  • Salt & pepper
  • Olive oil for frying
  • 2 tbsp extra virgin olive oil

For the tomato sauce

  • 5 garlic cloves
  • 1 tbsp extra virgin olive oil
  • 2x 400g tinned tomatoes
  • 10 basil leaves torn
  • 250ml water

For the spaghetti

  • 250g dried spaghetti
  • Cheddar or parmesan, grated (optional)
  • Basil leaves (optional)

Spaghetti & meatballs

Whenever I’m faced with a steaming bowl of spaghetti and meatballs I am instantly reminded of that classic scene from Lady and the Tramp. It reminds me of childhood and is therefore instantly comforting. This version of the dish is now a firm family favourite in the Hennessey household; it includes the addition of cumin and cinnamon (a nod to my Maltese past) which adds a subtle warmth and gentle spicing to the classic dish.

Method

For the meatballs

  1. First of all tear the bread in to small chunks (discarding the crusts) and place in a bowl along with the milk. With a fork squish the bread and the milk together until you have something resembling baby food.
  2. In a larger bowl add the ‘baby food’ along with the beef and pork mince, the grated red onion, grated parmesan, cumin, cinnamon, dried parsley and seasoning. Note: if you would prefer, you can omit the pork mince from the recipe just make up the quantity with additional beef.
  3. Mix everything together with a wooden spoon or use your hands like I do; it’s the best way to get everything incorporated.
  4. Next chop the mozzarella in to small 1cm cubes and set aside in a bowl for assembly. Note: this is an optional step – you can leave out the mozzarella for a slightly healthier version.
  5. Take about a heaped dessert spoon of mix and place in to the centre of your palm. Flatten it a little and add one of the cubes of mozzarella in to the centre. Then pull the meat up around the sides until it is completely encased and roll around in your palms until you have a neat ball. Pop on a baking tray and repeat the process until all the mix is used up. (It should make approx. 16 – 18 meatballs).
  6. Place in the fridge for 20 minutes to firm up while you start on the tomato sauce (see below).
  7. After 20 minutes in fridge the meatballs are ready for cooking. Heat a large frying pan to a medium to high heat and add the olive oil. Once the pan is hot add 5 – 6 meatballs at a time and fry off for a couple of minutes until they are brown all over. Jiggle the pan around as they cook to make sure they brown evenly on all sides. Remove from the pan and place on a clean plate while you repeat the process with the remaining balls (adding more oil to the pan if required).
  8. Once you’ve browned all the meatballs add to the saucepan with the tomato sauce, along with the resting juices from the plate. Makes sure they are all snuggled in tightly and baste with the sauce. It will be a tight fit but they should all sit evenly in the pan. Reduce the heat to low – medium and cook for a final 10 minutes while you cook the spaghetti (see steps below).

For the tomato sauce

  1. In a large saucepan (which will eventually house all the meatballs) add the extra virgin olive oil and the 5 garlic cloves; which have been peeled and squashed under the flat side of a knife.
  2. Heat on medium and once you start to smell the garlic add the two tins of chopped tomatoes and water.
  3. Finally add the basil leaves (picked from the stem but left whole) and a generous pinch of salt and good grind of black pepper.
  4. Give it a good stir and leave to cook over a medium for 15 – 20 minutes while you finish the meatballs (see step 7 above).

For the spaghetti

  1. Bring a large saucepan of water to the boil and add the spaghetti.
  2. Cook as per instruction (usually about 8 – 10 minutes) until the pasta is al dente (cooked through but still has a slight bite).
  3. Drain in a colander and then return to the saucepan in which you cooked it.
  4. Take 4 or 5 large spoonful’s of the tomato sauce from the meatball pan and mix in well with the cooked spaghetti. Check for seasoning and add more if required.

To plate

  1. Divide the spaghetti between warm bowls and then pile 3 – 4 meatballs on top (depending on how many you’ve made). Spoon the tomato sauce over the top and then finish with a generous grating of cheddar or parmesan and some fresh basil leaves.

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