How to Make SPAGHETTI MEATBALLS Like an Italian

Vincenzo’s Plate

Spaghetti meatballs is a much-loved dish all over the world but too often I see giant meatballs topped on plates of spaghetti and this is not the way it was meant to be enjoyed!
This Italian dish can be done in an authentic way and my Nonna makes it best! So tune in to this recipe to recreate the most delicious spaghetti and (mini) meatballs and be transported to Nonna’s house with every, single, bite.
DISCLAIMER: My meatballs may look tiny but you’ll soon realise they are mighty – especially when enjoyed in the same mouthful as your spaghetti!

INGREDIENTS:
300g/10.5oz spaghetti quadrato (chitarra)
200g/7oz veal mince
2 (heaped) tablespoons Pecorino Romano
1 carrot (diced)
1 celery stick (diced)
½ onion (diced)
Fresh Basil
Fresh Parsley
Extra virgin olive oil (EVOO)
1 x bottle homemade Passata
1 egg
Rock salt
Salt & Pepper

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