Spaghetti with meatballs or spaghetti con polpettine

Main Dish
2 servings
30 min
30 min


Number of serving: 2
250 gram spaghetti

250 gram minced beef

50 gram bread crumbs

20 gram freshly grated Parmesan cheese

1 egg, beaten

1 onion, chopped

1 clove garlic, chopped

Rind and juice of half lemon

Salt and pepper

2 tablespoons seasoned flour

Extra Virgin Olive Oil (EVOO)

20 gram butter

Ingredients for the sauce:

100 gram tomato paste or puree

125 ml beef stock

125 ml red wine

1 clove garlic, crushed

1 teaspoon oregano powder

Salt and pepper


  • Peel the onion and chop very finely
    Using your fingers combine the minced beef, bread crumbs, Parmesan cheese, chopped onion, egg, lemon rind and juice, salt and pepper in a large bowl.
    Roll tablespoonful of the mixture into balls then roll the balls in the seasoned flour
    Heat the oil in a large pan and the fry the meatballs in batches until golden
    Remove from pan, drain on paper towels and set aside.
    Drain excess oil and juices from pan

    To make the sauce:
    Combine tomato paste / puree, beef stock, wine, oregano, garlic, salt and pepper in pan and bring to the boil.
    Reduce the heat and return the meatballs to the pan
    Simmer for 15-20 minutes
    Meanwhile, add the spaghetti to a large pan of rapidly boiling water and cook until ‘al dente’ then drain.
    Put the butter on another pan and melt it on medium heat
    Add the spaghetti on the melted butter and toss it with a fork
    Roll the spaghetti using the fork and place them on the serving plate
    Add the sauce with the meatballs around the spaghetti




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