Best Italian Meatball Recipe

by The Travel Italy Grapevine Team

Spaghetti with Meatballs - Spaghetti con le Polpette

This Italian Meatball Recipe serves 6 and is delicious!

1 potato, sliced
400 g minced steak
1 onion, finely chopped
1 egg
4 tablespoons chopped flat-leaf parsley
plain flour, for dusting
5 tablespoons olive oil
400 ml passata
2 tablespoons tomato purée
400 g dried spaghetti
salt and pepper


Method:

Place the potato in a small pan, add cold water to cover and a pinch of salt. Bring to the boil. Cook for 10-15 minutes until soft. Drain and mash thoroughly.

Combine the potato, steak, onion, egg and parsley in a bowl and season to taste with salt and pepper. Spread the flour out on a plate. With dampened hands, shape the meat mixture into walnut-sized balls and roll into the flour. Shake off excess.

Heat the oil in a heavy-based frying pan, add the meatballs and cook over a medium heat. Stirring and turning frequently until light brown all over.

Add the passata and tomato purée. Cook for a further 10 minutes over a low heat, until sauce has thickened.

Meanwhile, bring a large pot to boil with salted water. Add the spaghetti, stirring through to separate the strands. Add a tablespoon of oil to the water to help with this.

Boil for 8-10 minutes until your spaghetti is cooked al-dente. That is cooked to the point that it is tender, but not soggy.

Drain well, and add to the meatball sauce. Toss well and transfer to a serving dish. Sprinkle with Parmesan Cheese.

Serve with a salad and crusty bread.