Beef Meatballs with Tomato Sauce and Spaghetti
Lalkila Kitchen · Beef · Main dishes · Western influenced · Meat
Meatballs and pasta belong comfortably in a collection for households abroad. This version is explicitly labelled beef so readers can choose according to their own food practices.
Ingredients
- 500 g minced beef
- 1 egg
- 1 slice white bread, crust removed
- 2 tbsp milk
- 2 tbsp chopped parsley, divided
- 2 tsp chilli flakes, divided, or less
- 1 tbsp olive oil
- 500 ml passata
- 300 ml vegetable stock
- 1 tsp sugar
- Salt and pepper
- Spaghetti, cooked according to its packet
Method
- Soak torn bread in milk. Combine with beef, egg, half the parsley and half the chilli. Season, form small balls and refrigerate while preparing sauce.
- Simmer passata, stock, remaining parsley and chilli, sugar and seasoning.
- Brown meatballs in oil, then transfer to sauce. Simmer until their centres reach 71°C/160°F.
- Serve with freshly cooked spaghetti.
Cooking notes
Contains beef, eggs, milk and wheat. Browning only colours the surface; check the centre temperature after simmering. Adjust sauce thickness with a little water if it reduces before the meatballs are done.
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Source and adaptation
Adapted in original wording from Good Food community contributor gib210, “Spaghetti & spicy meatballs.” The source identifies it as a member recipe, not tested by its editorial team. Read the original recipe.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.