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Spaghetti with Tomato Sauce and Meatballs

10.0/101 rating·45 min·59 Views
Spaghetti with Tomato Sauce and Meatballs

Flora Petrova

354 Recipes

A comforting and hearty pasta dish featuring al dente spaghetti thoroughly tossed directly in a rich tomato passata sauce with savory minced meat balls. Uniquely seasoned with an aromatic blend of turmeric, cumin, and sweet paprika, the dish is finished with fresh parsley and optional grated Parmesan cheese.

Allergens
Halal
3,843kcal

4 Portions · 2,680 g

Protein
190 g
Carbohydrates
397 g
Fat
153 g
Fiber
42 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g
  • Spaghetti500 grams
  • minced meat500 grams
  • Onions2
  • Garlic Clove1
  • Butter15 grams
  • Tomato Concentrate2 tablespoons
  • Olive Oil2 tablespoons
  • Tomato Passata800 grams
  • Salt1½ teaspoons
  • Black Pepper1 teaspoon
  • Dried Oregano1 teaspoon
  • Dried Thyme1 teaspoon
  • Turmeric½ teaspoon
  • Garlic Powder½ teaspoon
  • Sweet Paprika Powder½ teaspoon
  • Cayenne Pepper¼ teaspoon
  • Cumin½ teaspoon
  • Fresh Parsley1 bunch
  • Parmesan Cheese50 grams

Sauce Preparation

  1. 1

    Mince 1 onion and finely chop 1 garlic clove for the sauce.

  2. 2

    Melt 15 g of butter in a large saucepan over medium heat.

  3. 3

    Add the minced onion to the saucepan and sweat it until soft.

  4. 4

    Add the chopped garlic and 2 tbsp of tomato concentrate to the pan, stirring well for 1 minute.

    Timer1 min
  5. 5

    Pour 2 tbsp of olive oil into the saucepan.

  6. 6

    Add 2 cans of tomato passata to the mixture.

  7. 7

    Season the sauce with 0.5 tsp of salt, 0.5 tsp of black pepper, 1 tsp of dried oregano, and 1 tsp of dried thyme.

  8. 8

    Lower the heat and let the tomato sauce simmer gently.

Meatball Preparation

  1. 9

    Dice the second onion into small pieces for the meatballs.

  2. 10

    Finely chop a small bunch of fresh parsley.

  3. 11

    Place 500 g of minced meat into a mixing bowl.

  4. 12

    Add the diced onion and chopped parsley to the bowl with the meat.

  5. 13

    Season the meat mixture with 1 tsp of salt, 0.5 tsp of black pepper, 0.5 tsp of turmeric, 0.5 tsp of garlic powder, 0.5 tsp of sweet paprika powder, 0.25 tsp of cayenne pepper, and 0.5 tsp of cumin.

  6. 14

    Mix the meat and seasonings thoroughly using your hands.

  7. 15

    Form the meat mixture into small, equal-sized meatballs.

Cooking Meatballs and Pasta

  1. 16

    Gently place the meatballs directly into the simmering tomato sauce.

  2. 17

    Cover the saucepan and let the meatballs cook thoroughly in the simmering sauce for 15 to 20 minutes.

    Timer20 min
  3. 18

    Bring a large pot of salted water to a boil.

  4. 19

    Add 500 g of spaghetti to the boiling water.

  5. 20

    Cook the spaghetti until it is perfectly al dente according to the packaging instructions.

  6. 21

    Drain the spaghetti thoroughly in a colander.

Combining and Serving

  1. 22

    Place the drained spaghetti directly into the saucepan with the tomato sauce and meatballs.

  2. 23

    Mix the pasta into the sauce thoroughly until every strand is well coated.

  3. 24

    Divide the mixed spaghetti and meatballs into 4 equal portions on serving plates.

  4. 25

    Garnish each plate with grated Parmesan cheese, if desired, before serving.

1 Recipe Review

10.0/10

Marcel Aichberger

(edited)

10/10

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