Spaghetti and Meatballs with Garlic Crumb Broccoli

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OcadoLife

2 serving

4.0 2 ratings Review this recipe

Prep time: 15 mins

Cook time: 35 mins

Serves: 2

“This heavenly . Spaghetti and Meatballs with Garlic Crumb Broccoli is made for sharing (and wiping the sauce off each other’s chin),” says Eleanor Steafel, food writer and author of The Art Of Friday Night Dinner. Or you can scale up the recipe to serve a crowd, if you like. Follow up with Sea Salt Chocolate Pots with Pretzel CrunchLooking for more pasta recipes? Look no further.

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Ingredients Method

Ingredients

170g beef mince
170g pork mince
70g ricotta
50g parmesan, finely grated, plus extra to serve (optional)
½ tsp dried oregano
1 nutmeg, for grating
1 tsp fennel seeds
1 lemon, zested (reserve the lemon for squeezing over the broccoli)
3 tbsp olive oil, plus extra for drizzling
400g passata
1½ garlic cloves, 1 peeled and bashed, ½ crushed or grated
2 tsp sherry vinegar
125g fresh breadcrumbs (approx. 1-2 slices of bread, blitzed to crumbs)
1 large pinch sea salt, to sprinkle
150g spaghetti
200g Tenderstem broccoli

Method

Step 1

Put the beef and pork mince and the ricotta in a large bowl with the parmesan and oregano. Grate in a third of the nutmeg, then add the fennel seeds, lemon zest and a big pinch of salt. Bring together by hand until evenly mixed, then divide and shape into 8 balls. Chill for 1 hr.

Step 2

Heat 2 tbsp oil over a medium heat in a large non-stick frying pan (with a lid). Fry the meatballs for about 8 mins, turning every 2 mins or so, until browned all over.

Step 3

Remove the pan from the heat and pour in the passata. Using a wooden spoon, scrape any gnarly bits off the bottom of the pan, then add the 1 bashed garlic clove, vinegar and a pinch of salt. Return to the hob, cover and simmer on low for 20 mins.

Step 4

Meanwhile, put 1 tbsp oil in a frying pan over a medium heat. When hot, add the breadcrumbs; cook for 2 mins, stirring occasionally, until golden. Stir in the ½ clove crushed garlic for 1 min. Tip onto a plate lined with kitchen towel; sprinkle with sea salt.

Step 5

Cook the spaghetti to pack instructions, adding the broccoli for the final 2 mins. Drain, then remove the broccoli to a plate, squeeze over the lemon to taste, drizzle with oil and scatter over the breadcrumbs.

Step 6

Using tongs, remove the meatballs from the sauce and set aside. Transfer the spaghetti to the sauce using tongs; bring a little pasta cooking water with it. Stir to coat. Divide between plates, top with meatballs and extra parmesan, if using; serve with the broccoli. Freeze leftover meatballs for up to 3 months.