Day 198. Spaghetti & Meatballs.

It’s spaghetti & meatballs tonight because Lovie told me at 3:30 this morning (long story….) his grandmother made the best meatballs ever. News flash Lovie… chef’s don’t like hearing this, we/I hear my  meatballs aren’t good enough…I know,  very mature of me…right?

So just to prove a point I tried to make meatballs just like the grandmother did and failed BUT all is not lost, as they were pretty awesome  and I discovered a great trick which actually works….so here is the recipe.




500g steak mince

1x onion, grated

2 slices of plain white/brown bread

2 cloves of garlic, grated

30ml chopped parsley, finely chopped

30ml finely grated Parmesan cheese

1 egg, beaten

Salt & Black pepper (seasoning)


Tear tiny pieces of bread and place in a bowl

Grate the onion and put the onion juice over torn bits of bread so the bread soaks up the juice…..this is a great trick….see Note below

Add the bread, garlic, onion, parsley, cheese, beaten egg and seasoning to the mince. Wet your hands and get stuck in mixing everything together.

Roll into meatball size (approx heaped Tbsp).By wetting your hands slightly makes rolling the meatballs much easier and gives them a nice smooth finish. Do not over – roll your meatballs as this will make them tougher.

Heat a large non-stick frying pan, add a little olive oil and gently add the meatballs – do not overload the pan.

Swivel the pan around so the meatballs brown from all sides. Cook for 5 min then remove and place the meatballs in the simmering tomato pasta sauce for a further 10 minutes (see recipe below).

**I usually cook my pasta sauce before I start making the meatballs and cook my spaghetti  while frying my meatballs**

Tomato Pasta Sauce 

1x can of whole peeled tomatoes

Olive oil

1x onion, finely chopped

2x cloves of garlic finely chopped

15ml crushed chilli flakes

30ml sugar – yes 30ml

Salt & Ground Black pepper


Fry the onions & chilli flakes in olive oil until soft & translucent. Add the garlic.

Add the can of whole tomatoes and sugar and bring to a gently boil. Rinse the can of tomato with a little cold water (60ml)and pour back over the tomato mix

Add salt & black pepper and test your seasoning.Remember tomatoes LOVE salt.

Lower your heat to low, place a lid on top and simmer for 30 minutes. Keep and eye on it….you want the sauce to reduce slightly and develop in flavour as it simmers.

To serve: Cook the spaghetti as per manufacturers guideline, then spoon over the hot tomato pasta sauce with meatballs …do not let the spaghetti get cold.

Garnish with Basil & finely grated Parmesan cheese.

Makes 8-10 meatballs

Serves 4-6.

Note: By using bread and NOT breadcrumbs certainly creates a softer, moister meatball …apparently the soaked bread expands when cooked and sort of separates the beef mince  almost creating little air pockets in the meatballs…..this really did make a HUGE difference. Thanks to Nag from for this fabulous trick