Spaghetti and meatballs from scratch

I used to make “lazy spaghetti” and just buy a jar of sauce, mix in ground meat and throw it on the pasta. Et voila dinner is ready. But making your own sauce is just as easy. So here goes, the amounts feed about an army.

For the meatballs take 500gr of mixed ground beef/pork, add milk, chili sauce, oregano to taste, salt and pepper to taste and add enough breadcrumbs to get a firm mixture. Form your meatballs golfball size and brown them, no oil necessary. You don’t need cook them through as they will cook in the sauce (they keep their moisture this way). Remove from the pan.

For the sauce, chop onion and cook until golden. Then add the rest of the ground meat and losen it with a spoon so your sauce will get more body. After the meat has been browned add oregano/salt/pepper to taste and add the two cans of tomatoes.
To cut the sourness of the tomatoes add some sugar, I used about 2 to 3 tablespoons. Add the balls back into the pan into the sauce. Let this simmer for about half an hour, stirring every once in a while. Mix the sauce through your cooked pasta and you have a super easy, yummy spaghetti and meatballs.

For the pasta I used De Cecco Spaghetti 12. Which is a fairly thick spaghetti. This recipe isn’t exactly rocket science. Not sure if it’s even worth posting. Just trying to show you how easy it is to make your own sauce. I’ve made this dish before using yoghurt instead of milk for the meatballs and the balls turned out even more succulent and yummy. I’ll keep on using yoghurt next time.