Greek Spaghetti and Meatballs

Delicious, moist meatballs in a rich red wine infused tomato sauce, served with pasta – a perfect weeknight dish

1 hour cook

Serves 4

Spencer Lengsfield

Twisted: Unserious food tastes seriously good.

Ingredients

for the meatballs

400gbeef mince

300gpork mince

1red onion, blended

3garlic cloves, blended

1egg

1 tbspfresh parsley, finely chopped

1 tbspfresh mint, finely chopped

150gstale bread, soaked in milk and squeezed

1 tbspred wine vinegar

Big pinchsalt

for the tomato sauce

1onion, finely chopped

2garlic cloves, grated

1 tbsptomato paste

800gfinely chopped tomatoes

200mlred wine

2 tspground cumin

2 tspsugar

1bay leaf

salt and pepper, to taste

300gbucatini, cooked (or any long pasta)

This recipe is inspired by Keftedes, Greek meatballs. They are sometimes served in a tomato sauce, which is called Soutzoukakia. I've served it all with bucatini, for a fun twist on classic spaghetti and meatballs

Method

Combine all of the meatball ingredients, but be careful not to overmix. Let the meatball mixture sit in fridge for one hour before shaping.

Saute the onion and garlic in olive oil until softened and fragrant. Add tomato paste, cook for 1-2 minutes until darkened, then deglaze with red wine.

Add the tomatoes, cumin, sugar, salt, and bay leaf, and leave to cook on a low heat for 20-30 minutes, or until thickened and reduced.

Shape the meatballs, and place on an oiled baking tray. Bake at 200 C for 20 minutes or until cooked through and browned on top. Add to the sauce.

Add the cooked pasta and a splash of pasta water to the sauce and meatballs, and gently toss, taking care not to break apart any meatballs. Serve, and enjoy!