Spaghetti and meatballs

by viviana on April 24, 2012 in Mains

Romanian housemakers cook a lot of dishes based on minced meat, pork being the most popular of all. I can still remember the meatballs in sauce that my Granny used to make for me when I was a child, but I have to admit that I liked the mashed potatoes that came with the sauce better. Hoping that my daughter and the 3 other guests we had over for lunch last weekend would enjoy spaghetti with the meatballs, I tried to make a really nice and filling meal for all of us.


for meatballs:

minced meat (pork + beef, a little fat – 500 g), 2 slices of bread, milk (150 ml), 1 onion (medium), 2 eggs, 1 boiled potato, 4 large garlic cloves, salt (1 teaspoon) , pepper (1/2 teaspoon), flour, thyme (1 teaspoon), parsley and dill (1 bundle of each)

for sauce:

2 tomato cans, olive oil (3 tbls), oregano, salt, pepper, 2 cloves garlic, 1/2 onion, juice of 1/2 lemon

for spaghetti:

water, spaghetti (1 box), salt, butter (75 g)

Yield: 6 servings.

Time: 1 hour.


I break the bread into 4 pieces and soak it in milk.

I set the water for spaghetti to boil, I add salt (1 teaspoon). When the water is boiling, I plunge the spaghetti inside.

I put the minced meat in a large bowl.

I add the other ingredients: eggs, salt, pepper, thyme, bread (after I squeeze the milk), I mash the potato then add it, garlic, onion, parsley and dill finely chopped.

My favorite part comes right now! Whatever anyone says, trust me, there is no better sensation in the kitchen than mixing dough, meat or other things with your bare hands! I dig deep in the meat and clench my fists vigorously, repeatedly, for at least 5 minutes. Good sports practice!

I check on the spaghetti. If they are smooth and I cannot feel them in the pot when I stir, they are done (approx 15 min). I take them out of the pot and strain them under cold water.

Now I start making the actual meatballs. I sprinkle some flour on the table and I make individual balls of meat. I pat each one with flour. I pour oil in the frying pan and set it to boil.

I make around 10 meatballs and arrange them nicely.

I fry all meatballs (moderate heat) for 5 minutes on each side. I let them breathe and not squeeze them all together in the pan.

I repeated the procedure twice, as I made 20 meatballs. I use 3 meatballs/serving. I had some meat left as well (for 10 meatballs). I put it in the freezer.

Next, I lay all the meatballs on paper towels. Here are some photos of the result:

To prepare the sauce I mix the tomatoes in the blender, I add the salt, pepper, oregano, parsley, garlic and onion finely chopped.

I heat the olive oil in the pan. I place the meatballs in the pan.

I add the sauce.

I boil them together for 20 minutes, until the meatballs start falling apart a bit and mix with the sauce. At the end I add the juice of half a lemon.

When the sauce is almost ready, I microwave the pasta with the butter and I stir. Then I lay the meatballs and sauce on top of the spaghetti, on each plate. I decorate with chopped parsley. We all enjoyed this dish very much and some of us asked for seconds ;). What a compliment to the chef <3!

Leave a Comment

Previous post:

Next post: