Spaghetti & Meatballs

Yield: Serves 2-3

Ingredients

  • Spaghetti - 300g
  • Tomatoes, diced - 2
  • Onion, diced - 1
  • Garlic - 7-8 cloves
  • Tomato Puree - 200ml
  • Chicken Mince - 350g
  • Bread crumbs - 50g
  • Parmesan cheese - 50g
  • Seasonings - Salt, pepper, mixed herbs, red chilli powder, garlic powder, chilli flakes

Method

  1. Prepare the Meatballs
  • In a bowl, add the chicken mince, half the chopped onion, breadcrumbs, 30g of Parmesan cheese, and all the seasonings mentioned above. Mix well until everything is evenly combined and binds together. Shape them into meatballs, this recipe makes around 8-9 medium-ish sized balls.
  • Heat a pan with a little oil and cook the meatballs for around 5 minutes on each side, or until golden brown and seared. Remove from the pan and set aside.
  1. Make the Sauce
  • In the same pan, sauté the remaining half of the onion and garlic until fragrant. Add the diced tomatoes, tomato purée, and a splash of water. Cover and cook for 12–15 minutes, stirring occasionally, until the tomatoes soften and become jammy. Once the tomatoes are soft and mushy, add all the seasonings mentioned above. Return the meatballs to the pan, cover, and let everything simmer for another 5 minutes.
  1. Cook the Pasta
  • Bring a pot of heavily salted water to a boil and cook the spaghetti until al dente. I like mine slightly firm, so I cook it 2 minutes less than the time mentioned on the packet. Reserve a little pasta water before draining, in case you need to loosen the sauce.
  1. Assemble
  • Add the cooked spaghetti to a plate, spoon over the delicious tomato sauce, and top with the chicken meatballs. Finish with freshly chopped parsley and a generous sprinkle of Parmesan cheese.

Enjoy!