Spaghetti With Meatballs
Everyone loves spaghetti and meatballs, and this is our favourite recipe for the Italian American staple. We’ve boosted the nutrient-count by adding grated carrot to the meatballs and using Goody Marinara Sauce as the base for the herby, tomatoey sauce means that once the meatballs are rolled, the dish comes together quickly.
Recipe by: Goody Kitchen
Cook the spaghetti as per the instructions on the packet. Drain.
For the meatballs In a large bowl, mix the mincemeat, grated carrot, thyme, basil, egg and salt and pepper until they are well combined. Divide into 16 small round balls. Roll in your hands until each one feels firm. Put aside on a dish and cover with plastic wrap and refrigerate. In the meantime, heat some oil in a frying pan. Add the meatballs and cook until they are nicely browned. Remove from frying pan and set aside.
For the sauce, finely chop the small onion and garlic. In the same frying pan, heat the oil and fry the onions and garlic until they become translucent. Add the Goody tomato sauce, dried chili flakes, dried rosemary and the Worcester or soy sauce. Let it simmer for 15 minutes. Add the meatballs to the tomato sauce. Let it cook for an additional 10 minutes.
Divide the spaghetti into 4 bowls. Place 4 meatballs in each bowl and add the tomato sauce on top.Serve with grated Parmesan cheese and fresh basil leaves.
Italian, "main dish", Napoletana, Pasta, Spaghetti