the Breville Test Kitchen

Classic Spaghetti and Meatballs

Name: Classic Spaghetti and Meatballs
Cook time: 1200 s
Total time: 3300 s
Yield: Serves 6
Ingredients: 2 tbsp olive oil; 2 cloves garlic - minced; 2 x 794 g cans crushed tomatoes; 2 tsp kosher salt; 1 tbsp white sugar; 1 tsp dried oregano; 4 slices (160 g) white bread - torn into pieces; 1 cup (240 ml) milk; 2 large eggs; 900 g ground beef, pork and veal or meatloaf mix; 2 cloves garlic - minced; 1½ tsp sea salt; 2 cups (160 g) finely grated parmesan cheese; ½ cup flat-leaf parsley leaves - coarsely chopped; 450 g spaghetti; Grated parmesan cheese; Chopped flat-leaf parsley

This recipe uses a combination of ground beef, pork and veal to produce incredibly moist and tender meatballs. Baked in an Italian marinara sauce, it’s an easy weeknight winner.

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55 mins total time

20 mins active time

Easy

Serves 6

Ingredients

Measurements:

For the marinara sauce

2 tbsp olive oil
2 x 794 g cans crushed tomatoes
2 tsp kosher salt
1 tbsp white sugar
1 tsp dried oregano

For the meatballs

2 cloves garlic
minced
4 slices (160 g) white bread
torn into pieces
1 cup (240 ml) milk
2 large eggs
900 g ground beef, pork and veal or meatloaf mix
2 cloves garlic
minced
1½ tsp sea salt
2 cups (160 g) finely grated parmesan cheese
½ cup flat-leaf parsley leaves
coarsely chopped

To serve

450 g spaghetti
Grated parmesan cheese
Chopped flat-leaf parsley

Instructions

1
Heat a pot over medium heat and add the oil. Once heated add the garlic and cook, stirring for 2 minutes, or until golden. Add the tomatoes and stir to combine.
2
Add the salt, sugar and oregano. Bring to a boil. Reduce the heat and simmer, stirring occasionally for 5 minutes. Meanwhile, prepare the meatballs.
3
Place the bread in a large bowl, pour over the milk and use a whisk to break it up. Add the eggs and whisk to combine.
4
Add the ground meat, garlic, salt, parmesan and parsley. Use your hands to knead until well combined.
5
Insert the wire rack into position 6. Set the oven to Bake, Super Convection, 175°C, for 40 minutes and press Start to preheat. Meanwhile, continue to the next step. 
6
Pour the marinara sauce into a 33cm x 23cm x 5cm deep baking dish.
7
Roll the beef mixture into balls approximately 1/3 cup (80g) measures and place in the marinara sauce.
8
Once preheated, place the dish in the oven and cook for 40 minutes. Halfway during cooking, turn the meatballs in the sauce. Meanwhile, cook the spaghetti.
9
Bring a large pot of water to a boil over high heat and season well with salt. Add the pasta and cook according to the package instructions. Drain.
Tip: Add a little oil to the cooked pasta to prevent it from sticking.
10
The internal temperature of the meatballs should reach 75°C when tested with a meat thermometer. If not, cook it a little longer.
11
Turn the meatballs in the sauce to coat, then carefully remove and set aside.
12
Add the spaghetti to the sauce and stir to coat.
13
Top the spaghetti with the meatballs and serve sprinkled with parmesan and parsley.