Spaghetti Meatballs

Ingredients #

• 600g of pork mince meat
• 50g of semolina
• 1 tsp of salt
• 1 tsp of black pepper
• 2 garlic cloves, chopped
• a handful of fresh parsley shredded
• 1 tsp of sweet paprika

Sauce and Pasta #

• 2 tins (400g each) of chopped tomatoes
• 1 tbsp of sugar
• 1 cube of vegetable stock
• dried herbes de provence
• salt
• black pepper
• 200g of spaghetti pasta
• water

Method #

Put the meat into a large bowl. 

Add all seasonings and semolina, then massage with your hand until the mixture is soft and the seasonings are well combined. 

Cover with cling film and leave to stand at room temperature for 20 minutes. 

Using a blender, smooth chopped tomatoes and pour them into a pan. Add the stock cube, sugar, salt, pepper and herbs of the province. Cook at medium heat stirring occasionally until all seasonings are well incorporated.

Divide the meat mixture and form equal balls. 

Add meatballs to the sauce carefully, stirring from time to time.  Cover and cook for around 20 minutes, stir occasionally.

In the meantime, boil water for pasta.  Add spaghetti to the water and cook following the instructions on the package. 

When the pasta is ready, drain and add to the meatballs. Mix them all.

Tips #

Once forming meet balls wet hands from time to time, to avoid sticking.