Baked Meatballs with Spaghetti

Here is a go-to, foolproof, basic meatball recipe you'll never want to be without.

It is also super tasty too!!

Great for the kids too - my little girls love this meal!
I also allow them to help mix the ingredients, and roll the meatballs!

 

INGREDIENTS (Serves 4)

500g Pork & Veal Mince
1 Slice of Bread, crust removed
1/3 Cup (80ml) Milk 
1 Onion, coarsely grated
2 Tbsps Continental Parsley, coarsely chopped
1 Tsp Thyme, finely chopped (1/2 Tsp Dried Thyme)
2 Garlic Cloves, crushed
1/4 Cup of Parmesan Cheese, grated
1 to 2 Red Chillies, finely chopped (optional)
1 egg, lightly whisked
Sea Salt
Freshly Ground Pepper

700ml Passata (tomato pasta sauce)
400g Dried Spaghetti Pasta
1/4 Cup Continental Parsley or Basil, coarsely chopped
Parmesan Cheese,

METHOD

Put the milk and bread in a small saucepan and place over a low heat. When the bread has absorbed the milk, remove from heat and mash with a fork. Allow to cool.

Preheat oven to 200°C.

Combine mince, onion, parsley, thyme, garlic, egg, parmesan, chilli, and bread in a bowl. Season with salt and pepper.

Use clean wet hands to roll 2 tablespoonfuls of the mixture into a ball. Repeat with the remaining mixture.

Place the meatballs in a 2L (8-cup) capacity ceramic baking dish and pour over the passata. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for a further 15 to 20 minutes or until the meatballs are cooked through.

Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

Divide the pasta among serving bowls and top with the meatball mixture.

To Serve: Sprinkle with the parsley or basil and some extra parmesan cheese.

NOTE:
I normally double the recipe quantities and bake extras on an oven tray for 15 minutes, then freeze them for a quick meal for the girls. Below is Millie (aged 3) rolling the meatballs.