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There's something so lovely about spaghetti and meatballs. It's sort of a quintessential pasta dish; combining delicate noodles with a simple, yet flavourful tomato sauce, and hearty, savoury meatballs.
An added bonus: meatballs are easy to put together, don't take long to cook, and the pasta and sauce can be prepared while the meatballs are cooking. My meatball recipe, below, can be paired with a home made tomato sauce (try this recipe from Martha Stewart, or, if you're short for time, use a jar of your favourite pasta sauce, a can of diced tomatoes, a clove of garlic, and a 1/2 tsp of hot chili flakes) and spaghetti or spaghettini. Also, lean ground turkey can be substituted for pork.
Pork Meatballs
Makes 25
2 slices multigrain bread, torn into small pieces
1/4 cup skim milk
2 egg whites
2 cloves garlic, crushed
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp oregano
1/4 tsp cayenne
2 scallions, chopped
500-600g lean ground pork
Mix all ingredients but pork in a large bowl. Let sit for 5 minutes, then mix well. Add pork, mix with hands until combined. Make about 25 walnut-sized meatballs, and put them on a cold pan. Cook at a medium heat for about 5 minutes, turn, then cover, turning the balls every few minutes until cooked through (about 20 minutes in total). Place on a paper towel lined plate to absorb some oil, and serve with pasta and sauce.
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