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Spaghetti and meatballs with mini garlic bites
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Homely and tasty, Dominic Chapman keeps it traditional with his mix of both beef and pork mince in his spaghetti and meatballs recipe, bound together with herbs and Parmesan for flavour. Served with a simple tomato sauce, there's added crunch with toasted garlic sourdough bites scattered on top.
First published in 2015
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Ingredients
Metric
Imperial
Meatballs
- 400g of beef mince
- 250g of pork mince
- 1 onion
- 1 red pepper, seeds removed
- 1 pinch of dried oregano
- 40g of Parmesan, grated
- 2 tbsp of olive oil
- 1 pinch of salt
- 1 pinch of pepper
Tomato sauce
- 800g of tinned chopped tomatoes
- 1 shallot, diced
- 1 courgette, diced
- 3 garlic cloves, crushed
- 1 drop of red wine vinegar
- 5g of Parmesan
- 1 pinch of sugar
- 1 pinch of salt
- 1 pinch of pepper
- 2 tbsp of olive oil
Mini garlic bites
- 1/2 sourdough bread, or other fresh bread
- 20g of unsalted butter
- 15ml of olive oil
- 2 garlic cloves, crushed
- 1 tbsp of fresh parsley, finely chopped
- 40g of Parmesan
- 1 pinch of pepper
Spaghetti
- 500g of spaghetti
- 1 tbsp of sunflower oil
SAVE RECIPE
Equipment
- Blender
Method
1
For the meatballs, roughly blend or roughly chop the onion and red pepper
- 1 onion
- 1 red pepper, seeds removed
2
Add the pork mince and beef mince to a large bowl and combine with the rest of the ingredients and 1 tablespoon of olive oil, mix well
- 400g of beef mince
- 250g of pork mince
- 1 tbsp of olive oil
- 1 pinch of dried oregano
- 1 pinch of salt
- 40g of Parmesan, grated
- 1 pinch of pepper
3
Shape into meatballs, approximately 40g each. Set aside on a cling film covered tray in the fridge until required
4
For the sauce, add olive oil to a pan over a low-medium heat. Gently sweat the shallots, courgette and garlic
- 2 tbsp of olive oil
- 1 shallot, diced
- 1 courgette, diced
- 3 garlic cloves, crushed
5
Add the red wine vinegar, chopped tomatoes and a pinch of sugar
- 800g of tinned chopped tomatoes
- 1 drop of red wine vinegar
- 1 drop of red wine vinegar
- 1 pinch of sugar
7
Cook the spaghetti in lightly salted boiling water for 8-9 minutes or until tender, stirring occasionally. Drain and toss in a very small amount of sunflower oil to stop it from sticking together
- 500g of spaghetti
- 1 tbsp of sunflower oil
8
Preheat the oven to 200°C/gas mark 6
9
Mix the butter, olive oil, garlic, parsley and black pepper together in a bowl
- 20g of unsalted butter
- 15ml of olive oil
- 2 garlic cloves, crushed
- 1 tbsp of fresh parsley, finely chopped
- 1 pinch of pepper
10
Rip the sourdough bread into small bite-sized chunks
- 1/2 sourdough bread, or other fresh bread
11
Use your hands to coat all the chunks of bread in the garlic butter mix
12
Place the chunks on a baking tray and cook in the oven for 8 minutes, or until the bread is golden brown and the butter is bubbling. Sprinkle with Parmesan once cooked
- 40g of Parmesan
13
Fry the meatballs in a little olive oil until golden brown. Transfer to an oven set to 200°C/gas mark 6 and cook for 8 minutes
- 1 tbsp of olive oil
14
Reheat the tomato sauce in a pan and fold through the spaghetti
15
Spoon the spaghetti into bowls and add the meatballs and garlic bites. Serve immediately
First published in 2015
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