Spaghetti & Meatballs | Christine Cushing 

I share all my top tips on making tender juicy meatballs, loaded with herbs, soaked bread and my favourite combination of pork, beef and grated Parmigiano cheese. We whip up a simple fresh tomato sauce with garlic sliced a la Goodfellas while discussing why Spaghetti and Meatballs is not really Italian. Lastly, how to maximize the flavour in your spaghetti before serving it. FULL RECIPE BELOW
RECIPE : SPAGHETTI & MEATBALLS
28 oz. San Marzano or good quality tomatoes (800 gm )
2 Tbsp. extra virgin olive oil (25 ml)
1 clove garlic, thinly sliced
chile flakes to taste
alternatively 2 jars of my Spicy Garlic tomato Sauce
salt and pepper
10 oz. ground beef (300 gm )
5 oz. ground pork (150 gm)
1 slice stale crusty bread, soaked in water for 1 to 2 minutes, then squeezed
½ small Spanish onion, grated (100 gm)
1 egg
1 tsp. Worcestershire sauce (5 ml)
Salt and Pinch of red chili flakes and cracked black pepper
1/3 cup freshly chopped Italian parsley (80 ml)
2 Tbsp. fresh oregano, chopped (25 ml)
Finely grated cheese - Parmigiano or Pecorino cheese
Olive oil for frying
Fresh chopped basil
1 lb package good quality spaghetti (450 gm)
sea salt to taste
If making your own sauce, start by heating olive oil with 1 clove garlic and chile flakes over low heat until just translucent. Add the tomatoes and crush gently with wooden spoon. Bring to a simmer over medium low heat until thickened and flavourful about 30-40 minutes. Adjust seasoning .
Meanwhile, In a medium bowl combine ground beef and pork, soaked bread, egg, red chili flakes, Worcestershire, grated onion, grated cheese and season with salt and pepper. Mix to combine. Shape gently into 1 " balls.
In a large skillet, heat olive oil until shimmering. Arrange meatballs and fry in 2 batches for about 6-8 minutes turning to brown evenly . Makes about 20 meatballs. Remove and drain.
Bring tomato sauce to a gentle simmer. Add meatballs and let cook, about 25 to 30 minutes until meat is no longer pink. Finish with fresh chopped basil.
Remove the meatballs onto a plate, cook pasta according to package directions for al dente and finish in simmering tomato sauce. Serve with meatballs, more grated cheese.
Serves 6
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