Spaghetti and meatballs is one of our favourite family dinners (‘spagerder!’). You just can’t beat tender, savoury meatballs in a silky tomato sauce with mounds of freshly cooked pasta. Of course, there are a hundred different variations out there: some meatballs use pork and beef, some add Parmigiano to the mixture, some bake, some cook in the sauce… the possibilities are endless. My take on it uses a pretty standard beef meatball, baked in the oven first, then cooked in a rich tomato sauce with a hint of sweetness from the balsamic vinegar and a hint of chilli spice too. Of course you can use a jar of tomato sauce, which I often do too, and linguine instead of spaghetti if you don’t have it. Here, then, especially for you, is my own, well-loved recipe for spaghetti and meatballs with tomato balsamic sauce.
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