Meatballs with spaghetti & Napolitana sauce
This classic Meatballs with spaghetti & Napolitana sauce is comforting and flavorful, featuring juicy beef meatballs in a rich tomato sauce over perfectly cooked spaghetti.
Equipment
- Large Mixing Bowl
- Large frying pan
- Large Pot
- Wooden Spoon
- Colander
- Grater
Ingredients
- 2 x 400g tinned tomatoes
- ½ cup chicken stock (prepared)
- 2 tablespoons tomato paste divided
- 1 teaspoon paprika
- ½ - 1 teaspoon dried chili flakes (or 2 pinches)
- 2 tablespoons brown sugar
- Salt and pepper to taste
- 2 cloves garlic crushed
- 500 g beef mince
- 60 g dried breadcrumbs
- 10 g parsley finely chopped
- 2 teaspoons dried oregano
- 1-2 tablespoons olive oil
- 300 g spaghetti or any long pasta of your choice
- Parmesan cheese freshly grated, for serving
Instructions
Prepare the meatball mixture
- In a large mixing bowl, combine the beef mince, dried breadcrumbs, finely chopped parsley, dried oregano, 2 teaspoons of tomato paste, salt, and pepper. Mix gently but thoroughly until all ingredients are evenly incorporated. Avoid overmixing to keep the meatballs tender.
Shape and brown the meatballs
- Using your hands, shape the mixture into roughly 1.5-inch diameter meatballs. Heat 1-2 tablespoons of olive oil in a large frying pan over medium heat. Add the meatballs carefully, ensuring they have enough space in the pan to brown evenly. Cook for about 5-7 minutes, turning occasionally, until all sides are golden brown. Remove the meatballs from the pan and set aside.
Start the Napolitana sauce
- In the same pan, add the crushed garlic and sauté for about 30 seconds until fragrant. Pour in the tinned tomatoes and add the chicken stock, tomato paste, paprika, dried chili flakes, brown sugar, and salt and pepper to taste. Stir well to combine and bring to a gentle simmer.
Simmer meatballs in the sauce
- Return the browned meatballs to the pan, nestling them into the sauce. Cover and let everything simmer gently for 20-25 minutes, stirring occasionally. This allows the meatballs to cook through and the sauce to thicken and develop a rich flavor.
Cook the spaghetti
- While the meatballs simmer, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta using a colander.
Serve and garnish
- Divide the cooked spaghetti between plates or bowls. Spoon the meatballs and Napolitana sauce generously over the pasta. Finish with a sprinkle of freshly grated Parmesan cheese and an extra pinch of parsley if desired.
Notes
- For a healthier option, bake meatballs at 200°C (400°F) for 15-20 minutes before simmering in sauce.
- Substitute beef mince with lamb or a beef-lamb mix for richer flavor variations.
- Use gluten-free breadcrumbs and pasta to make this recipe gluten-free.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Gently reheat leftovers on the stove to maintain texture and flavor.