Spaghetti and Meatballs Sauce
This comforting spaghetti and meatballs sauce is rich, flavorful, and perfect for meal prep. A simple recipe that's absolutely delicious!
Ingredients
For the Sauce
- 3 tbsp olive oil
- 4 garlic cloves
- 700 ml passata
- 450-500 ml water (depending on the thickness of the passata)
- 1-2 tsp salt (to taste)
- ½-1 tsp sugar (optional)
- 1 bunch basil (leaves only)
For the Meatballs
- 500-550 grams ground beef
- 1 medium carrot (about 100 grams)
- 1 small onion (about 100 grams)
- 1 handful of parsley, basil, or celery leaves (any combination of the three)
- 1 large egg
- ⅓ cup breadcrumbs
- 25 grams grated parmesan cheese
- ½ tsp garlic powder
- A pinch of black pepper
- ½ tsp salt (to taste)
- Plain flour (for coating the meatballs)
- Oil (for frying the meatballs)
Instructions
- Preheat the oven to 170°C (if cooking the sauce in the oven).
For the Sauce:
- Heat olive oil in an oven safe pot, add chopped garlic, and fry until fragrant.
- Pour in the passata, add water to the bottle and shake to get all the sauce out.
- Season with salt, sugar (if needed), and fresh basil leaves. Bring to a boil, cover, and lower the heat.
For the Meatballs:
- Grate the carrot and onion very finely, and squeeze the excess liquid. Finely chop the herbs.
- Mix all meatball ingredients (ground beef, grated veggies, egg, breadcrumbs, parmesan cheese, garlic powder, black pepper, salt, and chopped herbs) in a bowl and knead for 1-2 minutes until well combined.
- Roll into 20g meatballs (or any size you like).
- Place meatballs in a tray, sprinkle with flour, and rotate to coat evenly.
- Fry in hot oil for 4-5 minutes on each side or until browned, then add to the sauce.
- Bake in the oven or simmer on the stove for 1 hour. Adjust seasoning before serving.
- Cook your favorite pasta and enjoy!