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Spaghetti and Meatballs

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“This is a family recipe for spaghetti and meatballs. Absolutely NOT Italian style. I guess it's an Australian-ised version. For the best 'Aussie' flavour use Rosella canned tomato soup. Serve with Mashed Potatoes and sprinkle with Tasty Cheese.”
READY IN:
1hr 10mins
SERVES:
4-6
YIELD:
28-34 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Meatballs.
  2. Gently cook onion in a small pan over low heat until softened, turn off heat and add garlic, stir to combine. Allow to cool while you mix other ingredients.
  3. Combine mince, herbs, pepper and salt, tomato paste and egg, mixing well with hands to thorough distribution. Add onions and garlic which will have cooled slightly to allow handling.
  4. You will have a fairly wet mix. Add breadcrumbs and combine, you may need to use a little more or a little less to get the right texture so add bit by bit. You should bring it back to about the same 'wetness' as the mince originally was.
  5. Heat oil in large frying pan on medium heat.
  6. Roll into balls about the size of a ping pong ball. Rolling each ball in flour and shaking off excess. Place in pan, turn after about 90-120 seconds.
  7. I usually roll about 12 balls at a time, then dust them in flour, add them to the pan and roll the next lot. By then it is time to turn the first lot and then dust the second in flour, remove the first lot from the pan, add the second lot - you can get a bit of a system happening.
  8. Remove the meatballs from the pan and drain on kitchen paper before placing them into a casserole dish - it will need a lid, or cover with foil.
  9. Pour over tomato soup and bake in the oven for around 30-40 minutes, stirring occasionally.
  10. Cook spaghetti according to directions on packet. Bucatini, or tubular spaghetti is the 'traditional' style.
  11. Serve spaghetti topped with meatballs, sauce and with mashed potatoes on the side. Top with Tasty cheese.

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