with a Creamy Tomato Sauce
A creamy tomato sauce with lots of flavour that goes beautifully with spaghetti and our favourite oven-baked italian meatballs. A weeknight classic.
Nutrition Per Portion
- 1149 Calories |
- 105.9g Carbohydrates |
- 59.1g Fat |
- 7.4g Fibre |
- 48.4g Protein |
- 12.7g Sugar
Heat the oven to 200C.
Bring a pan of salted water to the boil.
Peel and finely chop the onion, garlic, parlsey and oregano.
Finely grate the parmesan cheese.
Whisk the egg(s) in a small bowl.
In a bowl, combine the mince, half of the onion, half of the parsley, half of the parmesan, breadcrumbs and egg.
Season the meatball mixture well with salt and pepper.
Using your hands, mix together the mixture and form into small balls about 3cm in diameter.
Spread the meatballs onto a baking tray.
Drizzle oil over the meat balls and shake to coat. Place in the oven.
In a saucepan heat the olive oil.
Add the remaining onion, garlic, and chilli flakes.
Add the spaghetti to the boiling water.
Add the chopped tomato and brown sugar to the onions. Bring to the boil, reduce the heat and simmer.
Add the cream cheese and oregano to the sauce, season with salt and pepper and mix well.
Remove the meatballs from the oven and add the meatballs to the sauce; stirring to coat.
Add some of the spaghetti water to loosen to sauce if needed.
Drain the spaghetti and distribute among serving plates.
Serve the spaghetti sauce and meatballs atop the spaghetti.
Sprinkle with remaining parmesan and parlsey.
Fresh Oregano, chopped
Fresh Parsley, chopped
Parmesan Cheese, finely grated
Dried Chilli Flakes
Garlic, finely chopped
Brown Onion, finely chopped
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