Spaghetti and meatballs with mini garlic bites

Not yet rated

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

Ingredients

Metric

Imperial

Meatballs

Tomato sauce

Mini garlic bites

Spaghetti

Equipment

  • Blender

Method

1
For the meatballs, roughly blend or roughly chop the onion and red pepper
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
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
5
Add the red wine vinegar, chopped tomatoes and a pinch of sugar
6
Cook for approximately 15 minutes, or until the sauce thickens. Add the Parmesan and season with salt and pepper. Set aside
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
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
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
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

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

Get in touch

Please sign in or register to send a comment to Great British Chefs.