John Torodes Spaghetti With Meatballs Recipes

SPAGHETTI WITH MEATBALLS

Steps:

• To make sauce, saute garlic in olive oil until just brown. Add both cans of tomatoes with liquid and let simmer. Season with salt and pepper. Break casing of sausage to release meat. Form meatballs by mixing sausage meat with ground beef, pork and veal, egg, cheese, parsley, garlic, and shallots. Add in bread crumbs until fully incorporated. Add in water until mixture is moist and holds together. Form into balls. Heat oil in a large pot and fry meatballs in batches, making sure to brown all sides. Remove and drain on paper towel. Place meatballs in sauce and continue to simmer for 20 minutes. Serve sauce and meatballs on top of pasta.

JOHN TORODE'S SPAGHETTI WITH MEATBALLS

Steps:

• Heat a large casserole or pan with a good slug of olive oil, add the onions and season well. Cook slowly over a medium heat for about 10 minutes until soft but not coloured. Take out the onions, put half in a large bowl with 100ml cold water and the breadcrumbs and mix well. Put the rest of the onions aside.
• Add the mince and parsley to the breadcrumb and onion mix and season well. Mix together with your hands until everything is really well distributed. Mould the mixture into small balls, about the size of ping pong balls.
• Brown the meatballs in batches in the casserole until they have a good colour all over then scoop out. Put the reserved cooked onions back into the pan. Turn up the heat, add the red wine and stir, scraping all the bits off the bottom as it boils. Add the fresh tomatoes and, keeping the heat high, cook, stirring, until they start to break down. Add the tinned tomatoes and bring back to the boil.
• Cook for 10 minutes until reduced then put the meatballs back in and return to the boil, lower the heat and simmer for 15-20 minutes until the meatballs are completely cooked through. Cook the spaghetti according to pack instructions and drain. serve the meatballs with the spaghetti and a generous amount of parmesan.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.