Ballymaloe Spaghetti and Meatballs
- Cooking Time: 30 mins
- Serves: 4/5 people
- Allergens: wheat, egg, dairy
Because we use 100% natural ingredients in Ballymaloe Bolognese Sauce, cooked for a long time, you only have to heat it through before serving. All the flavours have infused already and the tomatoes, herbs and background spices have blended giving a rich Bolognese sauce. Make sure to get a nice colour on the meatballs as it not only holds them better, but the caramelisation adds to the flavour.
- 2 x 400g Ballymaloe Bolognese Sauce
- 300g Spaghetti (dried)
- 2 Tablespoon of grated Parmesan
- For the meatballs:
- 480g Minced beef
- 3 Cloves of garlic (diced)
- 2 Tablespoon of freshly chopped parsley
- 50g Parmesan (grated)
- 40g Breadcrumbs
- 1 Free-range egg
- No Artificial Additives
- In a bowl mix together all the ingredients for the meatballs, adding the egg last to help bind everything together.
- Fry off a small piece to taste first, adjust seasoning if necessary. Take a piece of the mixture and form a ball about the size of a whole walnut. Repeat until all the meat is used.
- Place a pan over a medium to high heat on the hob and heat a little oil. Cook the meatballs in small batches until they have browned on the outside and are cooked through. Cut one in half to test if it’s cooked.
- Cook the spaghetti according to the instructions on the pack.
- Heat the Ballymaloe Bolognese Sauce in a saucepan until bubbling and add the cooked meatballs.
- When the pasta is cooked add it to the meatballs and sauce.
- Place in a large serving bowl and top generously with grated Parmesan.