Marbie’s Spaghetti & Meatballs
During my time at university, I developed an affinity for pasta. I explored with various kinds, fusilli, penne, spaghetti – then I even explored a number of combinations, like spaghetti with the bolognese sauce or tuna with the fusilli. These were all delicious because well – carbs…
But only one became the winner in my eyes. If I actually watched Game of Thrones, I’d be able to insert some witty reference about the one combination which actually took the throne in the end. (Did someone take the throne at the end of the series? Is that how it works?…)
Anyway, the one that I’ve not looked back on is Linguine with Meatballs cooked with a whole heap of love. Spaghetti is nice but honestly if I can find Linguine or better yet, fresh Tagliatelle – then without a doubt that’s what I’ll opt for. I just find the whole dish incredibly satisfying and I’ve learned to pack heaps of flavour in there.
This is one of those dishes you can play around with until you find your sweet spot. For example, I like mine with a bit of a kick that reminds me of my Nigerian upbringing but this isn’t mandatory at all. However what is essential for me is making the sauce from scratch and it’s so incredibly simply that I’m not sure why people buy it premade. You’re able to create the flavour you want and it’s much fresher. Once you see how simple it is below, you’ll probably never go back.
True to my style, this is a great dish for sharing whether you’re entertaining or just want something for family to enjoy altogether. Try it out and let me know what you think!
Marbie's Spaghetti & Meatballs
Packed full of flavour, with an easy sauce made from scratch - this dish is sure to become a firm favourite for you and your loved ones!
- 500g Fresh Tagliatelle
- 4 tbsp Olive Oil
- 24 Pork & Beef Meatballs
- 1 large White Onion sliced
- 2 large Fresh Tomatoes chopped
- 1 Scotch Bonnet
- 3-5 Cloves of Garlic crushed
- 2 tsp Mixed Herbs
- 1 can Chopped Tinned Tomatoes
- 2 tbsp Honey
- 2 tbsp Ketchup
- Fresh Thyme
- Fresh Parsley
- Chicken Stock Granules or Salt to taste
Heat the olive oil in a pan and once hot, add the meatballs. After 2-3 minutes, flip each meatball to the other side to brown.
Whilst the meatballs are shallow frying, follow the instructions on the pack to boil the Tagliatelle. You can also use dried Spaghetti or Linguine if you prefer. (To stop the pasta sticking together, I add a little olive oil into the pot)
After the meatballs have been flipped and cooked for another 3 minutes, take them out and set aside on a plate.
Add a little more oil to the same pan, allow to heat and then add the onions and garlic. Sautee over a medium heat for 2 minutes until translucent.
Once translucent, add the fresh tomatoes and then the scotch bonnet if you choose to.
Stir together to combine, then add the mixed herbs and tinned tomatoes. Leave to simmer for five minutes.
Place the meatballs back into the sauce and add the ketchup, honey and fresh thyme & parsley. Add salt or chicken stock granules to taste then allow to simmer for five minutes.
Once you're happy with the taste, add the Tagliatelle into the pan with the sauce and stir to combine together. For extra richness, add a few scoops of the water from the boiled pasta. (Usually I don't strain the boiled pasta so I can have this left)
Allow to cook for another five minutes and stir occasionally so everything is coated .
Once done, serve and enjoy!
(Feel free to garnish with more fresh herbs & grated parmesan cheese)