Introducing a timeless classic with a delicious twist from one of our favourite TV chefs, Justine Schofield, at Everyday Gourmet. Spaghetti Meatballs. This beloved dish is a staple in households around the world, and Justine’s version brings a fresh, gourmet touch that’s sure to impress your family and friends.
Justine Schofield is one of my favourite TV chefs, she loves food and is a queen in the kitchen! Her food is yummy, easy to cook and I love the way she explains why foods do what, why to cook a certain way or explains exactly what she’s doing so you walk away a wealth of knowledge! It’s empowering!
She really has a knack for transforming simple recipes into extraordinary meals, and her spaghetti meatballs recipe is no exception. Combining high-quality ingredients with easy-to-follow steps, this dish will become a favourite in your home too.
What sets Justine’s spaghetti meatballs apart is her attention to detail and her emphasis on flavour. The meatballs are made from a mix of ground beef and pork, ensuring they are juicy and tender. She adds finely chopped onions, garlic, and a blend of Italian herbs to the mix, infusing each bite with robust flavors. A touch of Parmesan cheese and milk soaked chunks of bread gives the meatballs their perfect texture and savory depth.
The sauce is equally exceptional. Justine uses cans of tomatoes or passata to create a rich, flavourful base and we love she keeps it simple. A few handfuls of ricotta cheese adds complexity, while fresh basil brings a burst of freshness. The sauce simmers gently, allowing all the flavours to meld together beautifully.
One of the great things about this recipe is its versatility. Justine suggests serving the meatballs over a bed of al dente spaghetti, but they are equally delightful with crusty bread or a side of creamy polenta. The leftovers (if there are any!) make for a fantastic meatball sub the next day.
So, gather your ingredients, roll up your sleeves, and get ready to create a dish that’s not only delicious but also brings a touch of gourmet flair to your everyday dining.
Spaghetti Meatballs by Justine Schofield
Cooking Time: 40 minutes
Servings: 4
Ingredients
- 2 sliced of day-old sourdough, crust removed and torn
- â…” cup milk
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 3 cloves garlic cloves, finely minced
- 500g beef mince
- 500g pork mince
- 1 egg
- 3 tbsp ricotta
- ¾ cup Parmesan cheese, finely grated
- 1 x 700g jar tomato passata or 2 x cans of crushed tomatoes
- 3 sprigs basil
- 500g spaghetti
- Salt & pepper
Method
- Soak the bread in the milk until all the milk has been absorbed – about 10 minutes.
- Heat the oil in a large, heavy based saucepan. On medium heat, fry the onion, basil and garlic, until soft, stirring regularly (about 5-8 minutes).
- Now add the tomatoes and season with salt and pepper. Bring to the boil then turn down to a low heat and place a lid on. Simmer for 15 minutes.
- For the meatballs, add the beef and pork mince to a large bowl with the egg, half of the Parmesan, ricotta, soaked bread (squeeze excess milk out), season the mix with salt and pepper and combine well with your hands. Form the mixture into small walnut sized balls.
- Heat a large pan, add a splash of oil and fry meatballs in batches. Once caramelised, arrange meatballs in a single layer in the sauce with the lid ajar and cook for a further 20-30 minutes until the meatballs are cooked through and the sauce is thick and rich.
- Bring a large pot of salted water to the boil. Cook spaghetti until al dente and drain, reserving a little of the water the pasta was cooked in.
- Toss the pasta through the sauce along with another handful of parmesan and serve.
