Sarah's Spaghetti & Meatballs
By Sarah Butler
A versatile family favourite, these meatballs are quick and easy to make and great for batch cooking.
4 people
30 minutes
30 minutes
Ingredients
- 1 - Beef Stock cube, crushed
- 80 g Breadcrumbs
- 50 g Butter
- 1 tin Chopped Tomatoes
- 1 - Egg Yolks
- 1 tbsp Fresh Basil finely chopped
- 2 - Garlic Cloves crushed
- 4 tbsp Olive Oil
- 1 - Onion finely chopped
- 2 tbsp Parmesan Cheese grated
- 1 - Red Pepper finely chopped
- 1 pinch Salt and Black Pepper
- 500 g SuperValu Fresh Irish Extra Lean Beef Steak Mince
- 2 tbsp Tomato Puree
- 3 - Tomatoes finely chopped
- 0.5 pint Water
Method
- First make the meatballs: Add the mince, breadcrumbs, 1 tbsp tomato purée, egg yolk, fresh basil, stock cube (crushed) and salt and pepper into a large bowl. Use your hands to combine all ingredients really well. Roll into 20 even sized balls, each about the size of a ping pong ball.
- Add 2 tbsp olive oil and 25g butter to a frying pan on medium-high heat, cook meatballs in batches of 8-10 ensuring they are browned all over. Set aside.
- In the same frying pan add 2 tbsp olive oil and 25g butter to a frying pan on medium-high heat and brown off the onion for 2-3 minutes.
- Add crushed garlic and fry for a further 1 minute, then add the red pepper and tomatoes.
- Add your tin of chopped tomatoes, stir, and bring to a simmer. Allow to reduce to a sauce consistency.
- Use a handheld blender to blitz the vegetables into a smooth sauce.
- Return the meatballs to the tomato sauce, and add a little water if required to bring the sauce just below the height of the meatballs. Simmer for 30 minutes until the meatballs are cooked through.
- For a slow-cook option: Transfer everything to a slow cooker and cook on low for 3-4 hours.
- Garnish with grated parmesan before serving with pasta or potatoes.
