Mini Meatballs with Spaghetti
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Ingredients
For the meatballs
1lb ground beef (steak mince)
80g breadcrumbs
2 tbsp tomato purée
1 egg yolk
1 tbsp fresh thyme, finely chopped
1 tbsp fresh basil, finely chopped
1 beef stock cube (e.g. OXO), crushed
Salt and pepper
100g plain flour (for coating)
For cooking the meatballs:
2 tbsp olive oil
25g butter
For the sauce
1 onion, finely chopped
20g butter
2 garlic cloves, crushed
1 tin (400g) chopped tomatoes
1 tbsp tomato purée
1 bay leaf
300ml beef stock
Salt and pepper
To serve
Spaghetti (for 4 people, 200g)
4 tbsp grated parmesan
Method
Preheat oven to 200°C/180°C fan/Gas 6 (unless using a slow cooker).
In a bowl, mix the beef, breadcrumbs, 2 tbsp tomato purée, egg yolk, thyme, basil, crushed stock cube, salt, and pepper. Shape into small 1-inch meatballs.
Roll each meatball in flour.
Heat the olive oil and butter in a pan. Fry meatballs in batches until browned. Remove and set aside.
In the same pan, sauté the onion for 2–3 minutes in the butter. Add the garlic, chopped tomatoes, tomato purée, bay leaf and chicken stock, bring to a simmer. Season generously with salt and pepper.
Simmer for 20 minutes for a fast cook or slow cook by covering loosely with parchment and foil and baking at 140°C / 120°C fan / Gas 1 for 1-2 hours.
If using a slow cooker, cook on low for 2 hours.
Simmer uncovered if the sauce needs thickening.
Serve over spaghetti with grated parmesan.
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