4 from 1 vote
Garlic & Herb Meatballs

An easy weeknight meal of homemade meatballs flavoured with lots of herbs and garlic and cooked in a rich tomato sauce.

Course: Main Course
Author: Jemma Andrew-Adiamah
  • 600 g passata
  • 500 g minced beef, lamb, turkey, chicken or veal
  • 150 g white bread
  • 250 ml Arla Organic Free Range milk
  • 4 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh oregano chopped
  • 2 tbsp balsamic vinegar
  • 1 tsp dried chilli flakes
  • 2 onions diced
  • Salt and pepper to taste
  1. Preheat the oven to 200 degrees. Boil some water for the pasta. 

  2. Soak the bread in the Arla Organic Free Range milk and set aside until needed.

  3. In a bowl, mix together the minced beef, garlic, herbs, onion, and chilli flakes. 

  4. Squeeze out the excess milk from the bread and add it to the meat mix. Stir through and then mould them into 10-12 meatballs. 

  5. Place the meatballs onto a baking tray and cook in the preheated oven for 10-15 minutes. 

  6. While the meatballs are in the oven, add the spaghetti to the boiling water.

  7. In a large saucepan, heat a little oil and pour in the remaining onion and minced garlic. Cook for a few minutes before adding the passata and balsamic vinegar on a medium heat.  Allow the sauce to simmer for 10-15 minutes. 

  8. When the meatballs are cooked through add to the sauce and cook for a further 10 minutes.  Stir through the spaghetti making sure it's completely covered with the sauce.

  9. Serve with lots of grated parmesan cheese on top.