Steven makes spaghetti and meatballs

Step 1/6

• 33⅓ g ciabatta bread
• 40 ml milk
• ⅓ onion
• ⅓ tbsp butter

• knife
• cutting board
• bowl (large)
• frying pan
• bowl (small)

For the meatballs, chop or tear ciabatta bread into small pieces and place in a bowl. Add the milk, mash together with a fork, and let sit for approx. 15 min. In the meantime, finely chop half of the onions and half of the garlic. Fry the onion in the butter for approx. 10 min, until soft and golden. Add the garlic and fry for another 30 sec., then transfer to a small bowl to cool.

Step 2/6

• 20 g parsley
• 6⅔ g Parmesan cheese
• ⅓ egg
• ⅓ tsp salt
• ⅓ tsp sugar
• ⅛ tsp ground nutmeg
• ⅛ tsp white pepper
• 83⅓ g ground beef
• 83⅓ g ground pork
• pepper

• fine grater
• wooden spoon

Finely chop parsley and grate Parmesan. To the soaked breadcrumbs, add egg, salt, sugar, nutmeg, white pepper, black pepper, the chopped parsley, and grated parmesan. Add the fried onion and garlic to the breadcrumb mixture, and thoroughly mix. Add the beef and pork mince, gently mix together with a wooden spoon or your hands, until the mixture is homogeneous. Do not overmix. Set aside.

Step 3/6

• ⅓ onion
• ⅓ garlic
• ⅓ tbsp olive oil
• ⅓ pinch chili flakes
• 266⅔ g canned crushed tomatoes
• salt
• pepper

• pot (large)

For the sauce, finely chop remaining onion and finely slice remaining garlic. In a large pot, fry the onion, seasoned with salt and pepper, in some olive oil for approx. 10 min. until soft and golden. Add the garlic and chilli flakes and fry for another minute. Add crushed tomatoes, stir, and simmer on a low heat for approx. 50 min.

Step 4/6

• bowl (large)
• parchment paper
• baking sheet (optional)

In the meantime, fill a bowl with water and line a baking sheet or cutting board with baking paper. Form approx. 20 meatballs the size of table tennis balls, by gently rotating the mixture between wet hands, then place on the baking paper.

Step 5/6

• ⅔ tbsp olive oil

• frying pan (large)
• spatula

Heat a large frying pan on medium heat and add the rest of the olive oil. Add half of the meatballs and fry for approx. 10 min., gently flipping with a spatula halfway through. Don’t overcrowd the pan to ensure they get a golden brown exterior. Once cooked, remove and place them in a bowl, along with any brown bits on the bottom of the pan. Repeat in batches, as needed, until used up.

Step 6/6

• 83⅓ g spaghetti
• salt
• pepper

• pot (large)
• ladle
• colander

Add spaghetti to salted boiling water and cook until al dente. About halfway through the cooking of the spaghetti, add a large ladle of pasta water into the tomato sauce. Taste the sauce and adjust seasoning. Then add the meatballs and gently stir through and simmer for another few minutes until warmed through. Drain the spaghetti and add to the sauce, along with some parsley, and gently stir. Serve and garnish with some more parsley. Enjoy!

Enjoy your meal!