Spaghetti and Meatballs

Is there anything more comforting than a (large..hey I’m greedy!) bowl of pasta?  Some of you may argue that chocolate is more comforting but my taste buds would definitely pick the savoury dish.  I love the versatility of pasta and spaghetti is my favourite.  Thick or thin, it’s always enjoyed voraciously.  I’m sure everyone has a favourite way of preparing it and enjoying it and over the years, my Italian friends introduced me to new and exciting ways to enjoy pasta.  But, it always seems that I come back to the “classics”.  Not that I want to harp on this forever (and really it’s not a phase I’m going through) but this dish is another one of those that bring back the comforts of childhood!  In our household, “makaronia” were always enjoyed with the Greek version of a meat sauce usually enhanced with the flavours of cinnamon.  Occasionally I would ask my mother to make the pasta with “keftedes” (meatballs). The keftedes were usually fried and then simmered in a tomato sauce again flavoured with a little cinnamon and a pinch of ground cloves and allspice.

I’ve often seen this dish in Italian restaurants and eaten it many times at friends’ houses.  Each time I’d ask how the polpette were prepared I’d get a different answer.  Some were fried and added to a simmering sauce (like my mother used to do) and others explained that making the polpette and adding them in to the sauce raw was a more authentic version.  I’d love to hear from others how you made your version of “spaghetti and meatballs“.

I tend to bake mine first in a hot oven and then add them to a simmering tomato sauce.  I just think it’s healthier and less messy this way.  Plus, I’m not really into frying as much and tend to avoid it if I can.

So here is a quick rundown of making my version of spaghetti and meatballs.  I usually start off by preparing a quick tomato sauce.  The simple way is to used prepared tomato passata, usually sold in deli’s and supermarkets.  I find tomato passata quite superior, stronger and richer in flavour than ordinary canned tomatoes. I add the passata to a sauce an with a good splash of olive oil and season it with a teaspoon of cinnamon and a pinch of allspice and ground cloves.  I let it simmer on a low gentle heat until I’m ready to put the meatballs in.   For the keftedes, polpette or whatever you call them I used 500 gr of lean topside beef mince.  I added a medium sized chopped onion, a clove of minced garlic, a handful of chopped parsley, a cup of breadcrumbs, one egg and a cup of grated Greek mizithra cheese.  A little salt and pepper for seasoning and we’re done.  Mix it all together ensuring the mixture is not too wet and with wet hands form the mince into golf sized balls.  Once you’re done place them on a lightly oiled baking dish and bake them in a hot oven (about 190 deg C) for about 40-45 mins.  Ensure that they are browned all over.  Once they’re done carefully place them in your simmering tomato sauce and allow them to cook and envelop the flavours of the sauce.  This can take about 20 mins to half an hour depending on how hungry you are!  Top with grated mizithra cheese, serve with a glass of wine and enjoy!

Tagged as: pasta, Recipes