Spaghetti and Meatballs with Garlic Crumb Broccoli
By OcadoLife
Published on 11 January 2024
“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 Crunch. Looking for more pasta recipes? Look no further.Time and servings
50 minsTotal time
Serves 21066 kcal/serving
15 minsPrep time
35 minsCooking time
Ingredients
- 170g beef mince
- 170g pork mince
- 70g ricotta
- 50g parmesan, finely grated, plus extra to serve (optional)
- ½ tsp dried oregano
- 1/3 nutmeg, freshly grated
- 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)
- 1/8 tsp 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, oregano, nutmeg, 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.