Oregano Spaghetti and Meatballs

    Oregano Spaghetti and Meatballs


    763 people made this

    Because the meatballs are cooked in the sauce they are very tender and savoury. Fresh oregano is a must!

    Serves: 8 

    • 3 tablespoons olive oil
    • 3/4 cup chopped onion
    • 4 cloves garlic, minced
    • 2 (410g) tins crushed tomatoes
    • 3 (185g) tins tomato paste
    • 1 cup (250ml) water
    • 1/2 cup sugar
    • 1/4 cup chopped fresh oregano, divided
    • 1 bay leaf
    • 1 teaspoon salt and pepper to taste
    • 500g beef mince
    • 1/2 cup Italian seasoned bread crumbs
    • 1/4 cup chopped fresh parsley
    • 2 eggs, lightly beaten
    • 1/2 cup grated Parmesan cheese
    • 500g uncooked spaghetti

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Heat the olive oil in a large saucepan over medium heat and cook the onion until lightly brown. Mix in 2 cloves garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low and simmer while preparing meatballs.
    2. In a bowl, mix the beef mince, bread crumbs, remaining oregano, remaining garlic, parsley, eggs and cheese. Season with salt and pepper. Roll into 3cm balls and drop into the sauce. Cook 40 minutes in the sauce.
    3. Bring a large pot of lightly salted water to a boil and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

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