Spaghetti and Meatballs
Keeping it simple and classic, this spaghetti and meatballs recipe uses few ingredients but is a punch of comfort and flavour.
Equipment
- Large pan
- Medium bowl
- Medium pot
- Baking sheet
Ingredients
Meatballs
- 1 lb ground pork
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Italian seasoning
- ½ tsp oregano dried
- 1 tbsp Parmesan cheese grated
- 1 medium egg beaten
Sauce
- 720 ml tomato sauce I used Divella Strained Tomato Sauce
- 4 cloves garlic minced
- 12 cherry tomatoes quartered
- ½ tsp oregano dried
- salt & pepper to taste
Other
- ½ box spaghetti noodles cooked as per box instructions or until al dente
- 2 tbsp olive oil
Instructions
- In a medium pot, cook spaghetti noodles in salted water according to the instructions or until al dente. Set aside once done.
- In a medium bowl, combine all the meatball ingredients and form about golf ball sized meatballs.
- Preheat the oven to 375°F. In a large pan, over medium-high heat, add 1½ tbsp of olive oil and wait til hot. Lightly brown the meatballs on each side, approximately 2 minutes each side. Once lightly browned, place the meatballs on baking sheet and bake for 15 minutes.
- In the meantime, using the same pan, add the remaining olive oil and turn heat down to medium. Sauté the garlic and cherry tomatoes for 5 minutes. Then, season with salt, pepper and oregano. Next, add the tomato sauce and simmer for 5 minutes. Add the meatballs and pasta to the pan and mix until well combined. Serve with some Parmesan cheese and enjoy!
Notes
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