Pasta Recipe Search
Spaghetti and Meatballs
What's for dinner, this popular tasty dish
Ingredients
400g spaghetti
1 425 g can tomato puree
2 tablespoons chopped parsley
1/3 cup grated Parmesan cheese
For the meatballs
400g finely minced lean topside or rump steak
1/4 cup chopped fresh parsley
1 clove garlic, crushed
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
Method
1
To prepare meatballs, in a medium bowl, combine minced steak, parsley, garlic, oregano and pepper
Mix well
Form mixture into 2-cm meatballs
Place in a single layer on a plate; cover with plastic wrap
Refrigerate for 30 minutes
2
Preheat oven to 180°C
In a non-stick or foil-lined roasting pan, arrange meatballs in a single layer
Bake for 15 minutes, turning occasionally
Discard any juices
3
Cook spaghetti according to package directions, but do not add salt
While spaghetti is cooking, heat tomato puree in a large frying pan over medium heat
Add meatballs
Cover and simmer until heated through, about 3 minutes
Remove from heat
Stir in parsley; keep warm
4
Drain the spaghetti and place in 4 serving bowls
Spoon some of the meatballs and sauce over each serving
Sprinkle each with Parmesan
Prepare in Advance
Prepare meatballs to end of Step 1. Store in refrigerator for up to 8 hours before baking
Cooks Tips
Make meatballs in minutes with the help of a small ice cream scoop or melon bailer. Use it to shape the meat mixture into uniform-size meatballs
Parsley is high in vitamin C. Choose curly-leaf for a fresh-tasting garnish or Italian flat-leaf, which has a more distinctive flavour
Per Serving
465/kJ 1946, calories, 62 g carbohydrates, 6 g fibre, 36 g protein, 577 mg sodium, 7 g fat, 59 mg cholesterol
StrawberryNET - Perfume, Cosmetics, Makeup, Skin Care, Fragrance