The best ever Spaghetti and meatballs

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Meatballs and Pasta Bake

Juicy meatballs combined with a flavorful tomato sauce and served over spaghetti, topped with melted cheese—this hearty dish is perfect for family dinners. It’s a comforting, savory meal that’s easy to make, and the leftovers are even better!

Prep Time: 25 minutes

Cook Time: 45 minutes

Servings: 6-8

Ingredients

For the Meatballs:

• 15 crackers, finely crushed
• 1 tsp mustard
• 1 kg beef mince
• 1 tsp oregano
• 1 tsp Italian herbs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp white pepper
• 1 tsp chilli powder
• 1 tsp paprika
• 1 sprig rosemary, chopped
• 2 eggs
• 1 tsp Aromat
• Vegetable oil for frying

For the Sauce:

• 2-3 onions, processed into a fine paste
• 3 cloves garlic, chopped
• 1 green chili, chopped (optional)
• 3 tbsp tomato puree
• 3 tomatoes, processed finely
• 1 tsp Aromat
• 1 tsp Italian herbs
• 1 tsp salt
• 1 tsp chilli powder
• 3 tbsp chili sauce (your choice)
• A few basil leaves
• 1 cup reserved spaghetti water

For the Pasta:

• 500g spaghetti
• 8 cups water
• 1 tsp salt
• 1 tbsp vegetable oil

For the Topping:

• 1 cup grated cheese (mozzarella or cheddar)

Method

1. Make the Meatballs

• In a large bowl, mix the finely crushed crackers, mustard, beef mince, all the spices, herbs, rosemary, and eggs. Form the mixture into small meatballs.
• Heat vegetable oil in a pan over medium heat and fry the meatballs until golden brown. Set aside.

2. Make the Sauce

• Heat vegetable oil in a pot over medium heat. Add the processed onions and garlic and cook until golden.
• Stir in the tomato puree and processed tomatoes. Cook for 3-4 minutes.
• Add the spices, chili sauce, basil leaves, and green chili (if using). Cook until the oil separates from the sauce.
• Pour in 1 cup of reserved spaghetti water and cook until it bubbles. Turn off the heat.
• Gently add the fried meatballs to the sauce and stir carefully, ensuring the meatballs stay intact.

3. Cook the Spaghetti

• In a large pot, bring 8 cups of water to a boil. Add salt and vegetable oil, then add the spaghetti.
• Cook for 8-10 minutes until al dente, then drain. Reserve 1 cup of the cooking water.

4. Assemble the Dish

• In a greased glass baking dish (Pyrex), layer the cooked spaghetti at the bottom.
• Pour the meatballs and sauce mixture over the spaghetti and spread evenly.
• Top with grated cheese.

5. Bake

• Preheat the oven to 180°C (350°F).
• Bake the dish for 10 minutes or until the cheese has melted and is golden brown.

6. Serve

• Serve hot with a side of garlic bread or a fresh salad.

Make-Ahead Suggestions:

• Meatballs: You can prepare the meatballs ahead of time and freeze them before frying. When ready to cook, fry directly from frozen or thaw in the fridge overnight.
• Sauce: The sauce can be made up to 2 days ahead and stored in the fridge in an airtight container. Reheat gently before assembling the dish.

Notes:

• Cheese: Use mozzarella for a stretchy, cheesy topping or cheddar for a sharper flavor.
• Spice Level: Adjust the chili powder and chili sauce to suit your preferred level of heat.
• Extra Creaminess: Add a splash of cream to the sauce before combining with the meatballs for an extra creamy texture.

Tips:

• Spaghetti Water: Don’t forget to reserve some pasta water. It helps thicken the sauce and adds flavor.
• Crispy Cheese: For a crispier cheese topping, broil for an additional 2-3 minutes after baking.
• Even Coating: Toss the meatballs in the sauce just before baking to ensure even distribution of flavors.

FAQs:

Q: Can I use a different type of pasta?
Yes, penne, fusilli, or rigatoni would work well in this recipe.

Q: Can I make this dish gluten-free?
Absolutely! Use gluten-free pasta and gluten-free crackers for the meatballs.

Q: How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

Enjoy this delicious meatballs and pasta bake as a comforting family dinner or prepare it for a gathering. It’s sure to be a hit! Let me know if you’ve tried it and love it!