Spaghetti & Meatballs

Serves: 4 Prep time: 20 minutes Cook time: 45 minutes (including simmer) Total time: 1 hour 5 minutes

Ingredients

• 500 g Meat Direct Premium Beef Mince
• 1/2 cup (60 g) fresh breadcrumbs
• 1/4 cup (25 g) grated Parmesan or Pecorino, plus extra to serve
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 small brown onion, finely diced
• 2 tbsp fresh parsley, chopped (plus extra to garnish)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil (for frying)
• 800 g canned crushed tomatoes (or passata)
• 1 tbsp tomato paste
• 1/2 cup (125 ml) beef or vegetable stock (optional)
• 1 tsp sugar (optional, to balance acidity)
• 400–500 g dried spaghetti
• Fresh basil leaves to serve (optional)

Method

1. Make the meatball mixture: In a large bowl combine Meat Direct Premium Beef Mince, breadcrumbs, grated cheese, egg, minced garlic, diced onion, parsley, oregano, salt and pepper. Mix gently until just combined — avoid overworking to keep meatballs tender.
2. Shape the meatballs: Roll mixture into evenly sized meatballs about 3–4 cm in diameter (makes ~20–24). Place on a tray.
3. Brown the meatballs: Heat 2 tbsp olive oil in a large frying pan over medium–high heat. Work in batches and brown meatballs on all sides (about 4–5 minutes) — they don’t need to be fully cooked through. Transfer browned meatballs to a plate.
4. Make the sauce: In the same pan, reduce heat to medium, add a little more oil if needed and gently sauté another small diced onion and a crushed garlic clove until soft. Stir in tomato paste, then add crushed tomatoes, stock (if using) and sugar (if using). Season with salt and pepper. Simmer for 5 minutes.
5. Simmer meatballs in sauce: Return meatballs to the sauce, cover and simmer gently for 20–25 minutes until meatballs are cooked through and sauce has thickened. Stir occasionally.
6. Cook the spaghetti: While the meatballs simmer, bring a large pot of salted water to the boil. Cook spaghetti according to packet instructions until al dente. Drain, reserving a cup of pasta water.
7. Combine and serve: Toss spaghetti with a ladle of sauce (add reserved pasta water if needed), plate, then spoon meatballs and extra sauce over the top. Finish with grated Parmesan, chopped parsley and basil leaves if using.

Tips

• For extra flavour, add a splash of red wine to the sauce after sautéing the onion and reduce slightly before adding tomatoes.
• Freeze leftover uncooked meatballs on a tray, then bag once solid — cook from frozen, adding a few extra minutes to the simmering time.
• Serve with a simple green salad and crusty bread.