Spaghetti Meatballs Recipe

Ingredients

• 1x Meatballs 500g
• 1x Divella Spaghetti 500g
• 1x Watties Italian Style Tomatoes 400g
• 1x Brown Onion

Instructions

1. Step 1 — Cook the spaghetti. Bring a large pot of well-salted water to the boil. Add the Divella Spaghetti and cook according to packet instructions until al dente — around 10–11 minutes. Before draining, scoop out a cup of pasta water and set aside. Drain and set aside.
2. Step 2 — Brown the meatballs. Heat a tablespoon of olive oil in a large frying pan over medium-high heat. Add the meatballs and cook for 4–5 minutes, turning occasionally, until golden brown all over. Remove and set aside — they'll finish cooking in the sauce.
3. Step 3 — Soften the onion. In the same pan over medium heat, add the diced brown onion and cook for 4–5 minutes until soft and golden, picking up all the flavour left behind from the meatballs.
4. Step 4 — Build the sauce. Pour the Wattie's Italian Tomatoes into the pan with the onion. Stir together and season with salt and pepper. Bring to a gentle simmer and cook for 5 minutes until the sauce has thickened slightly.
5. Step 5 — Return the meatballs. Add the browned meatballs back into the sauce. Stir to coat and simmer gently for 8–10 minutes until the meatballs are cooked through and the sauce is rich and glossy. Add a splash of the reserved pasta water to loosen the sauce if needed.
6. Step 6 — Serve. Divide the spaghetti between four bowls and spoon the meatballs and sauce generously over the top. Finish with a grating of parmesan if you have it and serve immediately.