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Spaghetti and Meatballs

With Laura Faire 

Spaghetti and Meatballs

Serves 6
Preparation time 30 minutes
Cooking time: 25 minutes

500 grams wholemeal spaghetti, cooked
3 slices wheatmeal bread, crusts removed
1/3 cup milk
100 grams beef mince
1 large free range egg, beaten
1/2 cup grated parmesan cheese
2 clove garlic, crushed
1 onion, finely chopped
salt and pepper
1/2 cup mixed herbs, chopped
1/4 cup parsley leaves for garnish

Preheat the oven to 200C, Line a large baking tray with baking paper.
Tear the bread into pieces and soak in milk.
Mix together beef, egg, cheese, garlic, onion, salt, pepper, mixed herbs and soaked bread.
Form heaped tablespoons of mixture into balls and place on tray.
Bake in oven for 20 minutes until browned while making the sauce.

2 tablespoons olive oil
2 red onions, chopped
1 tablespoon brown sugar
2 cloves garlic, crushed
1 small carrot, grated
2 tablespoons malt vinegar
400 gram can chopped tomatoes  (+1 can water)
2 tablespoons tomato paste
2 large sprigs thyme
a handful of fresh basil leaves if available or parsley

Heat the oil in a large saucepan and cook the onion with the brown sugar, garlic and carrots for 5-7 minutes until softened.
Add the vinegar, chopped tomatoes, tomato paste and thyme. 
Simmer together for 5 minutes until the sauce is the consistency of thickened cream.  
Add a little pasta water if it becomes to thick.

Drop in the meatballs and serve over spaghetti scattered with fresh basil leaves and a little more parmesan if you have it.

(Broadcast: 20 Apr 2012)

Recipe from