Italian meatballs

Name: Italian meatballs
Prep time: 50 min
Cook time: 1 h 15 min
Total time: 2 h 5 min
Yield: Serves 4
Cuisine: Italy
Ingredients: freshly grated Parmesan, to serve; 2 cloves garlic, finely chopped; 1 onion, finely chopped; 2 sprigs of fresh thyme; 4 X 425 g (13½ oz) cans whole peeled Italian tomatoes, undrained and puréed in a food mill or food processor; 1 bay leaf; 5 cloves garlic, finely chopped; 1 egg, lightly beaten; 500 g (1 lb) dried spaghetti; 2 tablespoons olive oil; 1 large onion, finely chopped; ¼ teaspoon chopped fresh oregano; 500 g (1 lb) lean beef mince; 4 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

Tasty meatballs cooked in a rich tomato sauce and served with spaghetti make a warming winter dish. The meatballs may be made from beef mince or a combination of beef and pork mince if preferred.

Ingredients

4 tablespoons olive oil
1 onion, finely chopped
2 cloves

Europe
Italy
Main course
Mediterranean
Pasta

Method

Heat half the oil over gentle heat and cook the onion for 5-7 minutes, or until soft. Off the heat, add the garlic and oregano and stir well. Strain off any excess oil and set aside to cool. Once cooled, add to the meat and mix well. Season with salt and pepper and add enough of the egg to bring the mixture together.
Divide the meat into eight portions and roll in