Inspiring busy working families to enjoy food and time spent around the table, with seasonal family style recipes, time saving tips and simple entertaining ideas.

Subscribe to Nadine's Blog

Subscribe to my mailing list to get the latest
updates straight to your inbox.

I've Already Signed Up
Ask Me Later

Monster Meatballs and Spaghetti

26th March 2015

We don't eat a lot of pasta but when we do, we like to go BIG. I love seeing the look on the kids faces when they see the monster meatballs. This recipe makes 16 meatballs which will probably be good for two meals. These meatballs can be frozen when raw in an airtight container or ziplock bag.

Monster Meatballs and Spaghetti

Serves 4-6 generous portions with leftovers

Ingredients

Meatballs
1 tbsp olive oil
1/2 onion, finely chopped
3 cloves of garlic, finely chopped
3/4lb (350g) lean ground lamb
2lb (900g) lean ground beef
1 tsp fresh rosemary, finely chopped
1 tsp fresh oregano, finely chopped
1 egg
1 cup panko bread crumbs
1 tsp salt
Generous twists of fresh ground black pepper

2 tbsp olive oil for browning

Monster Meatballs

Sauce
1/2 onion, finely diced
10 mushrooms
3 cloves of garlic, finely diced
1 cup red wine
1 jar (680mL)strained tomatoes
1 tsp salt
Generous twists of fresh ground black pepper
6 fresh basil leaves, chopped
Feel free to add additional items that your family likes such as red or green peppers or chili flakes for heat.

Directions
  1. Make the meatballs. Heat olive oil over medium heat in a fry pan. Add the onions and garlic and cook for about 5 minutes to soften. Set aside to cool down.
  2. In a large bowl add the rest of the meatball ingredients and the softened onions and garlic. Mix well with your hands and for into 16 meatballs. They will be about 1 1/2 - 2 inches in diameter. If you are going to freeze some of the meatballs, you can do it now.
  3. In a large cast iron heat proof casserole dish or large sauce pan, heat the olive oil over medium heat. Add the meatballs and brown on all sides. Remove the meatballs and set aside. Remove all but about 2 tbsp of grease.
  4. Make the sauce. Add onion, mushrooms and garlic to the pan. Cook for about 5 minutes over medium heat. Add the red wine and let come to a boil. Add the tomatoes, salt and pepper. Bring to a boil.
  5. Reduce heat to medium and add the meatballs. Cook for about 30 minutes.
  6. While this is cooking, make your pasta. I made about 1lb (454g) which gave us enough leftovers for another whole meal.
  7. Place pasta in the bottom of a high-sided casserole dish. Top with the meatballs and pour the sauce over. Sprinkle with fresh basil and serve.

Meatballs

Nadine Day
AUTHOR

Nadine Day

I am a mom and an entrepreneur who loves to cook. I am constantly looking for inspiration and after many requests from friends and family, I have decided to share my weekly recipe ideas.

View Comments