Who doesn’t love spaghetti and meatballs?

I realise I’m getting into the habit of blogging about classics that seem to have lost their appeal along the way. Meatballs are a prime (mince) example. Beef mince, pasta and a good tomato pasta sauce – what’s not to like? It seems unfair that lasagne should claim all the status points in this category. So I’m standing up and fighting for meatballs. Kia Kaha!

This meatball recipe has been around our family for ages – I’m pretty sure I used to eat it when my brother and I were at primary school. I like baked meatballs better than fried, and these ones have a really nice flavour. The recipe title has always been ’spicy meatballs’, but they’re really not spicy, so I’ve taken the liberty of renaming them.

My tomato pasta sauce recipe is very back to basics; I sometimes add extra things depending on what’s in the fridge and what I’m using the sauce for, but it’s a good base recipe. Put together, you have simple, good food. 

Bring Back Meatballs & Basic Pasta Sauce
Serves 2

250g beef mince
1 onion, very finely chopped
1 clove garlic, finely chopped
½ tsp ground ginger
½ tsp mustard powder
1 cup fresh breadcrumbs
1 egg
chopped fresh Italian parsley
about 200g spaghetti (I used wholemeal, in case you were wondering about the colour)
½ Tbsp olive oil
2 cloves garlic
1 Tbsp tomato paste
tomatoes*
2 Tbsp chopped fresh herbs (e.g. basil, italian parsley, oregano)
¼ tsp salt
¼ tsp minced chilli
1 tsp brown sugar
parmesan and fresh herbs, to serve

*I used a tin of chopped tomatoes, plus 4-5 fresh ones (red gold!). In times of plenty, you could use all fresh tomatoes (imagine that!), or all tinned. Whatever you fancy and have on hand.

Preheat oven to 200(c). Line a baking tray with baking paper.

Combine the mince, half the onion, the first clove garlic, the ginger, mustard powder, breadcrumbs, egg and parsley, and mix until all ingredients are well combined. Shape into golf-ball sized meatballs. Place on the lined tray and bake for about 15 minutes or until cooked through.

While they bake, cook the spaghetti in salted boiling water, according to packet directions, and prepare the pasta sauce:

Heat olive oil in a frypan over medium heat. Add the garlic and remaining onion, and cook until softened (about 5 minutes). Stir in tomato paste and cook for 1-2 minutes, then add tomatoes, herbs, salt, chilli and brown sugar. Let that simmer away gently for 10-15 minutes, while the meatballs finish cooking. Check seasonings and adjust with salt, pepper and/or brown sugar.

 To serve, place the spaghetti on plates, then top with ½ the sauce (as in, 1/4 of the sauce on each plate), then add the meatballs, then the remaining sauce. Top with shaved or grated parmesan, and some extra fresh herbs.

The ultimate verdict on whether this dish is good or not: