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

This recipe is a classic in family cooking, the tomato sauce cooked over low heat in a cocotte is not only delicious, but also has the unique quality of creating emotional bonds for life between the person who prepares it and the person who enjoys 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 fresh chopped herbs, they can be oregano, basil, thyme...

2 tablespoons of extra virgin olive oil

For the meatballs:

600 g minced beef

1 tablespoon of breadcrumbs

1 tablespoon of mild mustard, type Savora

1 tablespoons of white wine

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

At your service:

250 gr. 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 putting them in the cocotte along with the rest of the seasonings. We 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 fall apart 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 from 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 well done on all sides and as we remove them from the frying pan, we pass them through blotting paper to absorb the excess oil and then we introduce them into 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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