Spaghetti and Meatballs with Fresh Basil

    Spaghetti and Meatballs with Fresh Basil

    Recipe Picture:Spaghetti and Meatballs with Fresh Basil
    1

    Spaghetti and Meatballs with Fresh Basil

    (28)
    1hour15min


    22 people made this

    Spaghetti and meatballs are true comfort food that bring back childhood memories. My family can't get enough.

    Ingredients
    Serves: 6 

    • Tomato Sauce
    • 1/4 cup olive oil
    • 3 cloves garlic, minced
    • 1 large onion, sliced
    • 2 (410g) tins tomatoes
    • 2 tablespoons chopped fresh basil
    • Meatballs
    • 250g beef mince
    • 1 cup digestive biscuit crumbs
    • 2 eggs
    • 2 tablespoons grated Parmesan cheese
    • 1/4 cup chopped fresh parsley
    • 3 tablespoons olive oil
    • 375g spaghetti
    • 1 pinch salt and pepper to taste
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons grated Parmesan cheese

    Directions
    Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

    1. Combine 1/4 cup olive oil, garlic, onion, tomatoes and 2 tablespoons chopped basil in a large saucepan; bring to a boil. Season with salt and pepper. Reduce heat and simmer gently for at least 40 minutes.
    2. While the sauce simmers, combine beef mince, crumbs, eggs, Parmesan cheese, parsley and 3 tablespoons olive oil in a large bowl. Mix well with clean hands and shape into 20 walnut-size meatballs. Heat a large frypan over medium-high heat; fry meatballs until browned and cooked though, about 10 minutes. Add the meatballs to the tomato sauce and simmer gently while boiling the pasta.
    3. Bring a large pot of salted water to a boil; stir in spaghetti. Cook the pasta until it has cooked through but is still firm to the bite, about 12 minutes. Drain well. Carefully toss the spaghetti with the sauce and meatballs. Serve, sprinkling each plate with fresh basil and Parmesan cheese.
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    Reviews and Ratings
    Global Ratings:
    (28)

    Reviews in English (23)

    by
    28

    My son made most of this dish by himself, with me a relief cook just jumping in when he needed it. I asked him to increase the garlic in the sauce to a few more minced cloves. There were no other changes made. The sauce was simple and meant to not overpower the meatballs, which were obviously the star of this dish. My youngest boy was the only one who liked them. Everyone else thought they were oddly sweet and the grahams didn't pair well with the flavor of the parmesan. The graham flavor was really out of place with the homemade marinara. I appreciate the ease and playfulness of this dish and my son and I had fun making it together but it really wasn't a hit with all of us. I think the meatballs would have been better with a cream-based sauce (think swedish meatballs, maybe) or even as BBQ meatballs?  -  16 Aug 2011  (Review from Allrecipes USA and Canada)

    by
    17

    This was the first time I have ever made meatballs. I was intrigued by the use of graham cracker crumbs in this recipe and thought I would give it a try. I was pleasantly surprised by the smooth texture and the flavor. However, I was not overly impressed with the sauce. It was acceptable, but next time, I will probably use my own.  -  04 Jun 2009  (Review from Allrecipes USA and Canada)

    by
    8

    We loved the meatballs... they had a nice taste, not to overwhelming. Will definately make them again  -  31 May 2009  (Review from Allrecipes USA and Canada)

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