meatballs in fiery tomato sauce with spaghetti
very easy
50 mins
50 mins
Ingredients
- 1 washer Wheat toast bread
- 3 medium-sized onions
- 400 g mixed minced meat
- 1 egg (size M)
- 1 TEASPOON Mustard
- 1 TEASPOON + 1 tablespoon tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1–2 Garlic cloves
- 5 Stem(s) Thyme
- 1/2 Pot of basil
- 2 TABLESPOONS Oil
- 375 ml Vegetable broth
- 1 can(s) (850 ml) peeled tomatoes
- 1 1/2-2 TEASPOONS Sambal Oelek
- 50 g Kalamata olives
- 300–400 g Spaghetti
- 40 g grated parmesan cheese
Directions
- 1
Soak the toast in cold water and squeeze out well. Peel onions, finely dice 1 onion. Knead minced meat, toast, egg, diced onion, mustard, 1 tsp tomato paste, 1 tsp salt and pepper well.
- 2
Form about 20 meatballs with moistened hands.
- 3
Dice the remaining onions. Peel garlic and chop finely. Wash thyme and basil, shake dry and pluck off the leaves. Heat the oil in a large pan, fry the meatballs in portions, turning them over and taking them out.
- 4
Braise onions and garlic in hot frying fat. Add tomato paste, stock and tomatoes. Cut the tomatoes into pieces with a spatula. Add thyme, except for something to sprinkle, and season with salt and Sambal Oelek.
- 5
Bring the sauce to the boil, simmer for about 5 minutes. Add meatballs and olives, cover and stew for about 10 minutes. Cook spaghetti according to package instructions. Cut basil into fine strips, except for a little bit for sprinkling.
- 6
Add basil to the sauce and season with salt and sambal oelek. Arrange spaghetti and meatballs with sauce on plates. Sprinkle with parmesan and herbs.
Nutrition Facts
730 kcal
68 g
33 g
39 g
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