Spaghetti and Meatballs
This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 12
Preheat oven to 180°C and position oven rack at mid-level.
Step 2 of 12
To make the meatballs - Line the bottom of the oven tray with aluminum paper for easy clean up.
Step 3 of 12
In a large mixing bowl, combine minced meat, Parmesan cheese, oregano, basil, garlic, onions and chili flakes.
Step 4 of 12
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 of 12
Gradually mix in the small bread pieces until all ingredients are well incorporated.
Step 6 of 12
Shape the mixture into golf-ball size meat balls and place on oven tray.
Step 7 of 12
Bake in a preheated oven for about 20 mins or until meatballs are cooked and golden on top.
Step 8 of 12
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 of 12
Add hot water,MAGGI®Chicken Bouillon, tomatoes, basil and oregano and allow to simmer for 1 hour.
Step 10 of 12
Gently place the cooked meatballs in tomato sauce.Allow to simmer for 10 mins.
Step 11 of 12
Cook the pasta in boiling water until aldente. Drain pasta, discard water, and return to empty pot.
Step 12 of 12
Serve cooked pasta on a platter and pour the sauce over the meatballs.