Spaghetti with Meatballs in Tomato Sauce

I have always wondered if this dish began in Italy or the US. By 1920, almost five million immigrants from Italy lived in the US alone. The reason I question the origins is that most Italians living in Italy prior to 1920 rarely ate meat as it was too expensive (special occasions only) and yet today we view it as an everyday type of dish.

Serves 4
1 1/2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
410g can chopped tomatoes
185ml (3/4 cup) vegetable stock
2 tablespoons tomato paste
20 pork and veal meatballs (see below)
400g dried spaghetti
1/4 cup finely chopped fresh parsley
2 tablespoons shredded basil
salt and pepper to taste

Pork and Veal Meatballs
650g veal mince
350g pork mince
1 medium onion, coarsely grated
3/4 cup breadcrumbs
2 garlic cloves, crushed
1 egg, lightly whisked
salt and pepper
2.5 tablespoons olive oil

For the meatballs:
Combine all ingredients. Roll 1 heaped tablespoonful of mince mixture into a ball and place on a tray. Repeat with the remaining mince mixture. Heat one third of the oil in a non-stick frying pan over medium heat. Add one third of the meatballs at a time and cook, turning, for 8 minutes or until golden brown and cooked through. Transfer to a plate. Repeat procedure for remaining batches.

For the tomato sauce:
Heat oil in a large frying pan over medium heat. Add the onion and cook, stirring, until soft (3-4 min). Add garlic and cook for another minute. Add tomato, stock and tomato paste. Increase to high and bring to the boil. Reduce heat to medium low. Add the meatballs, in a single layer and simmer gently, stirring occasionally 5-6 minutes or until sauce thickens and meatballs are heated through.

Cook spaghetti according to packet directions, drain well and return to pan. Add the parsley and basil to the tomato sauce and stir until well combined. Divide the spaghetti and meatballs among serving bowls. Serve immediately.

The Culinary Chase’s Note: I used lamb mince in place of veal. Once the meatballs have cooled, you can then place in the freezer for up to 3 months. As an alternative, the meatballs make a great snack for when the kids come home from school. Just thaw in the fridge, warm slightly and serve with your favorite dip.