Spaghetti & Meatballs

This easy meatball recipe uses both beef and pork mince, you could also make them with just beef mince if preferred. These are also great to make a large batch of then freeze until needed.

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Ingredients

olive oil 3 tbsp
onion 2 (chopped)
garlic cloves 3 (crushed)
fresh parsley 1 handful (chopped)
egg 1 (beaten)
chopped tomatoes 400 g
red wine 150 ml
dried oregano 1 tsp
Parmesan 40 g (grated)
spaghetti 300 g
pork mince 250 g
beef mince 250 g

Method

Finely dice the onion. Crush the garlic. Finely chop the parsley leaves. Beat the egg.
Make the meatballs. Add the beef and pork mince to a bowl, with half the onion, half the garlic and half the parsley. Add a pinch of salt and pepper, the oregano and beaten egg. Mix well then shape into meatballs.
At this stage, you can refrigerate the meatballs to allow them to firm up a little before cooking. When you're ready to cook them, heat half the olive oil in a frying pan and fry the meatballs in batches until golden brown. This will take around 10 minutes. Transfer the meatballs from the pan, wipe the excess fat from the pan with kitchen towel then make the sauce.
For the sauce, heat the rest of the olive oil in the same frying pan. Add the remaining onion and sauté over a medium heat until translucent, with a pinch of salt. Stir in the rest of the garlic and cook until fragrant.
Pour in the red wine and cook on a high heat, scraping the browning edges back into the mix regularly until almost all of the liquid has evaporated. Add the chopped tomatoes. Pop the meatballs back in the pan and simmer on a low heat for 20 minutes, until the meatballs are cooked through. Adjust the seasoning to taste and stir through the rest of the parsley.
Meanwhile, cook the spaghetti according to the packet instructions. Grate the Parmesan.
Serve the meatballs with the spaghetti. Sprinkle with the Parmesan. Enjoy!

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