Laura from Because Gastroblog presents us with a traditional recipe that brings back a multitude of memories of good times: some delicious spaghetti with meatballs. Thank you very much, Laura!

This recipe is a classic of family cooking, tomato sauce cooked over low heat in a cocotte is not only great, but also has the unique quality of creating lifelong emotional bonds between those who prepare it and those who enjoy it. What do not you believe it? Try and you will see!!

For the tomato sauce:

1 kg of ripe tomato, the meatier and tastier the better the sauce will be

1 medium onion or 1 spring onion

1 tablespoon of salt

1 tablespoon of sugar

1 dessert spoon of chopped fresh aromatic herbs, they can be oregano, basil, thyme...

2 tablespoons of extra virgin olive oil

For the meatballs:

600 gr minced beef

1 tablespoon of breadcrumbs

1 dessert spoon of soft mustard, Savora type

1 tablespoons of white wine

1 tablespoon of salt a few drops of Perrins sauce olive oil for frying

At your service:

250 grams spaghetti boiled in salted water

grated cured cheese

fresh basil leaves


First we prepare the tomato sauce, cutting the tomatoes in half and the onion in quarters and placing them in the cocotte together with the rest of the condiments. Let it cook over medium/low heat (4 out of 10 for example) with the lid covering half a cocotte for the time necessary for the tomatoes and onion to break up easily.

While the tomato is cooking, we are going to make the meatballs. To do this, we will mix the meat well with the rest of the ingredients in a bowl and let the flavors integrate for about 10-15 minutes. We form the meatballs and reserve them.

When the tomato is ready, we beat it with a blender and pass through the strainer to remove the rest of the skin and seeds of the tomatoes. We introduce again in the cocotte and reserve.

In a frying pan with plenty of oil, fry the meatballs over high heat, making sure that they are done well on all sides and as we remove them from the pan, we pass them through blotting paper to absorb the excess oil and then we introduce them in the cocotte with the tomato sauce.

Once we have finished with the meatballs, we put the cocote over medium/low heat for about 15-20 minutes so that they cook inside and integrate with the flavor of the tomato.

We serve accompanied by some spaghetti, sprinkle with grated cheese and finally add some fresh basil leaves.


Mónica García Centeno said:

Qué bien que os hayáis juntado porque os sigo a las dos (3) por separado, por lo que genial. Y riquísima la receta, en mi casa les encanta a los peques y ellos hacen siempre las bolitas de las albóndigas. Un beso.

Begoña Ortiz said:

Que rico me muero de ganas de hacerlas tienen una pinta riquísima !!!

Gema Naranjo said:

Vaya receta!! Cuando la he visto me he emocionado, es de esas recetas que la tienes que hacer y que guardare con mucho cariño, gracias ☆☆☆☆☆

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