The best spaghetti & meatballs

Name: The best spaghetti & meatballs
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: ½ large onion; 30 g fresh breadcrumbs; 75 ml whole milk; 2 clove/s garlic, finely chopped; 1 large egg; 60 g pack Cooks’ Ingredients Herby Fennel Sausage Crumb; 225 g British pork mince, 8% fat; 275 g British beef mince, 20% fat; 1 tsp salt; 1 tsp black pepper; ½ tsp fennel seeds, crushed; 25 g pack flat leaf parsley, leaves finely chopped; 300 g spaghetti; Parmigiano Reggiano, grated

The beauty of Martha Collison's dish is the messiness, so don’t be afraid to toss everything together, embrace the rustic look and cover it with a mountain of parmesan.

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Serves4
CourseMain meal
Prepare25 mins
Cook40 mins
Total time1 hr 5 mins
Pluschilling

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½ large onion
30g fresh breadcrumbs
75ml whole milk
2 clove/s garlic, finely chopped
1 large egg
60g pack Cooks’ Ingredients Herby Fennel Sausage Crumb
225g British pork mince, 8% fat
275g British beef mince, 20% fat
1 tsp salt
1 tsp black pepper
½ tsp fennel seeds, crushed
½ x 25g pack flat leaf parsley, leaves finely chopped
300g spaghetti
Parmigiano Reggiano, grated

For the tomato sauce

½ large onion
1 tbsp olive oil
3 clove/s garlic, finely chopped
2 x 400g cans Mutti Polpa Finely Chopped Tomatoes
1 tsp caster sugar
1 tsp salt
1½ tsp dried oregano

Grate the onion for the meatballs and sauce into a container. Finely chop any slippery pieces that resist the grater and add to the rest. For the meatballs, put half the grated onion into a small bowl and add the breadcrumbs. Pour over the milk and leave to soak for 5 minutes until the mixture is absorbed and soft. Add the garlic and egg, then beat well to combine.
In a large bowl, combine the sausage crumb, pork and beef mince, salt, black pepper, fennel, and parsley. Mix gently with clean hands for a minute or so, then add the soaked breadcrumbs and mix again until just combined. Avoid overworking the meat to keep the meatballs tender.
Using a tablespoon measure, scoop heaped spoonfuls of the meat mixture, then use your hands to roll into meatballs about the size of a ping pong ball (you’ll get about 20). Place onto a tray, cover and chill for at least 30 minutes.
To make the sauce, heat the oil in a wide saucepan or shallow casserole dish, then add the remaining onion and the garlic. Cook gently for 3-4 minutes, stirring, until softened and fragrant.
Stir in the tomatoes, sugar, salt and oregano and allow the sauce to simmer on a low heat for 20-25 minutes, stirring occasionally, until thickened and rich. Taste and adjust the seasoning if needed.
Preheat the grill to medium-high. Line a large baking tray with foil, arrange the meatballs on it, then grill for 10-12 minutes, turning halfway, until golden brown and cooked through with no pink meat and juices that run clear. Meanwhile, cook the spaghetti in a large pan of salted boiling water according to pack instructions.
Add the meatballs to the sauce and simmer for 5 minutes so they soak up the flavour. Drain the spaghetti, add to the sauce and toss well, using tongs to make sure each strand is coated.
Serve the spaghetti and meatballs at the table in the pan or divide between 4 shallow bowls. Finish with some parmesan and freshly ground pepper.

Cook’s tip

Make ahead
Make the meatballs ahead and chill for up to a day – it helps the flavours develop and they keep their shape. You can also make the tomato sauce in advance too. I often make it in bulk, cool and freeze in portions to defrost and reheat at a later date.

Flavour enhancers
The fennel sausage crumb gives a lovely herby depth, but if you can’t find it, use a mix of finely chopped pancetta and a pinch of fennel seeds, dried rosemary and thyme.

Fat content
Using high-fat minced beef and pork is really important in this recipe, as the natural fat in the meat helps the balls to bind together and keeps them tender and melt-in-the-mouth.

Moisture matters
As well as using fattier percentages of minced meats, the soaked breadcrumbs (also known as a panade) make all the difference at keeping meatballs moist, as well as helping bind them together and stop them crumbling. Don’t be tempted to overmix though, or the meatballs will become tough.

Typical values per serving when made using specific products in recipe