Ingredients:
For the meatballs:
3 tbsp wholemeal breadcrumbs
1 small onion
1 bunch of parsley
500 g ground beef
1 egg
1 tsp paprika powder
Salt and pepper to taste
Flour for turning
For the tomato sauce:
800 g chopped tomatoes from a can
1 small onion
2 cloves of garlic
2 tbsp rapeseed oil
1 tbsp tomato paste
1 tsp dried herbs (e.g. thyme, oregano, rosemary)
1 pinch of chili flakes
1 tsp sugar
Salt and pepper to taste
Also:
400 g wholemeal spaghetti
Preparation:
Prepare the meatballs:
Peel the onion and dice finely. Rinse the parsley, shake dry and chop finely.
In a bowl, knead the ground beef, egg, wholemeal breadcrumbs, diced onion and parsley well. Season to taste with paprika powder, salt and pepper.
Form the mixture into about 20 small balls. It helps to moisten your hands slightly. Roll the balls in flour.
Cook the spaghetti:
Cook the spaghetti al dente in plenty of salted water according to the instructions on the packet. Drain and set aside.
Prepare the tomato sauce:
Peel the onion and garlic and chop finely.
Heat the rapeseed oil in a large, coated pan. Fry the meatballs until golden brown on all sides. Remove the meatballs from the pan and set aside.
Fry the diced onion and garlic in the frying fat for 2-3 minutes. Add the tomato paste and fry briefly.
Add the chopped tomatoes from the can and bring the sauce to the boil once. Let the sauce simmer uncovered for 10 minutes, stirring occasionally. Season to taste with chili flakes, sugar, herbs, salt and pepper.
Cook the meatballs in the sauce:
Put the meatballs back in the sauce and cook for another 7-8 minutes until cooked through.
Serve:
Distribute the spaghetti on plates, top with the meatballs and tomato sauce and serve.
Enjoy this delicious and healthy dish! 🍽️