5-ingredient spaghetti meatballs

Step 1/4

• 300 g mixed ground meat
• 50 g breadcrumbs
• 250 g spaghetti
• salt
• pepper

• bowl (large)
• pot (large)
• colander

In a large bowl, mix the minced meat with half of the breadcrumbs and season with salt and pepper. Form small meatballs, about the size of a walnut, and set aside. Bring water to the boil in a large pot, add salt and cook the spaghetti until al dente according to package instructions. Meanwhile, continue with the recipe. Once cooked, drain the spaghetti and keep warm.

Step 2/4

• 50 g breadcrumbs
• ½ tbsp oil
• 1 tsp Kitchen Stories Pasta Magie seasoning
• salt
• pepper
• alternative to Pasta Magie: dried basil, thyme, oregano, chilli flakes and garlic

• frying pan (large)
• cooking spoon
• Pasta Magie seasoning
• bowl (small)

For the breadcrumb topping, toast the remaining breadcrumbs in a pan with half of the oil until golden brown. Stir occasionally so they don’t burn. Finally, add half of the Pasta Magie seasoning or the alternative and mix together. Season the toasted breadcrumbs with salt and pepper, transfer to a small bowl and set aside.

Step 3/4

• ½ tbsp oil

Heat the remaining oil in the same pan and fry the meatballs over a medium heat, turning throughout, until golden brown all over but not yet cooked through, approx. 4–6 min.

Step 4/4

• 400 g tomato purée (passata)
• salt
• pepper

Add the tomato passata and the rest of the Pasta Magie seasoning or the alternative. Bring to a simmer and season with salt and pepper. Let simmer and reduce for another approx. 5 min. on low heat until the sauce is thick enough that the meatballs can be well coated. Add the cooked spaghetti to the sauce and mix thoroughly. Serve on deep plates and top with the toasted breadcrumbs.

Enjoy your meal!