The best simple spaghetti meatballs

Serves 4. Beef stock pots tend to have better flavour than stock cubes and I prefer to use them in this recipe, one in the pasta water, and one for the stock to make the sauce. Everything should be generously salted as I find it adds a lot more flavour to the dish. I've made this countless times and this method always tastes the best in my opinion. I've found the cheaper premade meatballs from co-op taste the best and they come in a pack of 12. I like to store leftovers in the fridge for 1-2 days and eat for lunch or dinner another day.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a large pan of water for the spaghetti. Add 1 beef stock pot for flavour and generously salt. Add the spaghetti and cook according to packet instructions while you make the sauce. Drain fully once cooked.

Step 2

Meanwhile, heat a 2nd large saucepan over a medium heat. Add 1tbsp olive oil. Fry the onion for 4-5 minutes until softened and translucent. Then add the garlic and heat for a further 1-2 minutes. Add tomatoes, stock, and dried herbs. Season with salt and pepper to taste. Bring the sauce to a gentle simmer, reduce the heat and cover to avoid splashing while you prep the meatballs.

Step 3

Heat a frying pan over medium heat, add 1tbsp olive oil. Fry meatballs on all sides until nicely coloured, do not burn, they don't need to be fully cooked through yet. Season as you wish and transfer the meatballs and all the juices into the saucepan containing the sauce. Simmer the sauce and meatballs for 10 minutes while covered.

Step 4

Add drained spaghetti into the pan containing meatballs and sauce, stir well to combine, if the sauce is very watery you can cook this over the heat for a couple more minutes so the spaghetti can soak up some of the liquid. Add parmesan, season to taste, mix well and serve hot.