Italian
Family
Main course
Spaghetti and Meatballs
120 Min
Easy
1 g
For the meatballs:
1000 g
Lean minced beef
1 cup
Parmesan cheese, grated
1 tbsp
dried oregano
1 tbsp
Dried basil
3 Cloves
Garlic, finely chopped
1 Medium
Onions, finely chopped
1 tsp
Chilli Flakes
1 cube
MAGGI® Chicken Bouillon
0.25 cup
Hot Water
0.5 piece
french bread cut into small pieces
1 g
For the sauce:
1 tbsp
Olive oil
1 Medium
Onions, finely chopped
1 Medium
Carrots, baby, raw
3 Cloves
Garlic, finely chopped
2 tbsp
Tomato Paste
0.5 cup
Water
1 cube
MAGGI® Chicken Bouillon
8 Mediums
Tomatoes, peeled and diced
2 tsp
Dried basil
1 tsp
dried oregano
1 packet
Spaghetti
8 cups
Water
.
Nutrition Value
Information per serving
Instruction
120 Minutes
Step 1
Preheat oven to 180°C and position oven rack at mid-level.
Step 2
To make the meatballs - Line the bottom of the oven tray with aluminum paper for easy clean up.
Step 3
In a large mixing bowl, combine minced meat, Parmesan cheese, oregano, basil, garlic, onions and chili flakes.
Step 4
Dissolve MAGGI® Chicken Bouillon and hot water and add to the bowl and mix for another 3-4 mins with hand or a wooden spoon.
Step 5
Gradually mix in the small bread pieces until all ingredients are well incorporated.
Step 6
Shape the mixture into golf-ball size meat balls and place on oven tray.
Step 7
Bake in a preheated oven for about 20 mins or until meatballs are cooked and golden on top.
Step 8
To make the tomato sauce - Heat olive oil and saute onions and carrots and continue to cook until soft. Add garlic and tomato paste and saute for an additional 1 minute.
Step 9
Add hot water,MAGGI®Chicken Bouillon, tomatoes, basil and oregano and allow to simmer for 1 hour.
Step 10
Gently place the cooked meatballs in tomato sauce.Allow to simmer for 10 mins.
Step 11
Cook the pasta in boiling water until aldente. Drain pasta, discard water, and return to empty pot.
Step 12
Serve cooked pasta on a platter and pour the sauce over the meatballs.
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