Category
Main
Serves
4
Prep
10
Cook
30
Ingredients
For the meatballs: 20g panko breadcrumbs 25g Parmesan cheese optional 2 cloves of garlic, minced or pressed 20ml milk 1 large egg 1 tsp onion powder 1 packet Schwartz Smokey Meatball Stew Mix 1 tsp Worcestershire sauce 300g ground beef mix Salt and pepper to taste For the pasta sauce: 1 tbsp olive oil 1 onion, diced 2 cloves garlic minced or pressed 1 medium carrot, finely chopped 1 celery stick, finely chopped 1 tbsp oregano 1 tbsp tomato paste 1 tinned tomatoes 500ml beef stock 300g spaghetti noodles Optional: Grated parmesan cheese and fresh basil for serving
Instructions
- In a large bowl, mix panko breadcrumbs, parmesan cheese, garlic, milk, eggs, salt, pepper, onion powder, meatball mix, and Worcestershire sauce.
- Add ground meat and mix well with your hands. Form tablespoon-sized meatballs (approx. 30 grams) and place on a plate/tray.
- Heat large frying pan over medium-high heat and add olive oil. Brown meatballs on all sides, only turning them when they no longer stick. Remove and set aside.
- Sauté onions and garlic until translucent. Add chopped carrots, celery, oregano and tomato paste. Sauté for a few minutes. Add tinned tomatoes and beef stock. Bring to a boil.
- Add spaghetti, stirring well and reduce to medium heat.
- Cover the pan and cook for about 7-8 minutes, stirring occasionally.
- Before spaghetti reaches al dente, add meatballs in the sauce and simmer until cooked.
- Toss well and serve with grated parmesan and fresh basil.
Perfect for those tricky weeknight dinners, this hearty pasta & meatballs recipe uses just one pot and makes enough for a family. Add it to your meal plan, and enjoy the fact your family will be lining up for seconds.
Mid-week meals can be a real challenge... But I still want to create something that's crammed with deliciousness, something I can cook quickly and get into their bellies in no time. My 'fill them up faster' pasta!
Nadiya Hussain
Serve with a quick side salad and plenty of freshly grated parmesan.
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