dinner · everyday
Spaghetti and roasted garlic meatballs
Tender Italian-American meatballs made with roasted garlic and a milk-soaked bread panade, baked then simmered in San Marzano tomato sauce, and served over spaghetti.
- Time
- 90min
- Steps
- 4
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Squeeze the roasted garlic into a bowl and mash with the soaked bread. Add the meats, egg, Parmigiano, parsley and salt and mix gently. Roll into 18 balls.
-
2
Roast on an oiled sheet at 220°C (425°F) for 15 minutes until browned.
-
3
Warm the sliced garlic in the oil, add the tomatoes and basil and simmer 15 minutes. Add the meatballs and simmer 20 minutes more.
-
4
Cook the spaghetti until just shy of al dente, finish it in some of the sauce with a splash of pasta water, and serve topped with meatballs and Parmigiano.
