Classic homemade meatballs

• quality sausages↗8

  (about 450g)

• beef mince↗500g g
• garlic cloves↗2

  chopped

• parsley↗½ bunch

  finely chopped

• breadcrumbs↗3 tbsp tbsp
• egg↗1

  lightly beaten

• wheat flour↗

  for coating

• sunflower or vegetable oil↗3 tbsp tbsp
• sunflower or vegetable oil↗1 tbsp tbsp
• garlic cloves↗2

  chopped

• canned diced tomatoes2 x 400g cans
• sugar↗pinch of
• parsley↗½ bunch

  finely chopped

• spaghetti↗500g g
• grated parmesan

Step-by-step instructions

1. 1

   To make the meatballs, squeeze the meat from the quality sausages into a large bowl. Add the beef mince, garlic, parsley, breadcrumbs and the egg, then mix well. Season with salt and pepper and mix again.

2. 2

   Sprinkle a large plate or board with a little flour. Drop the mixture onto it with even dessert spoons, coat it in flour and shape into balls. It may be easier to lightly oil your hands to form the balls before coating them in flour.

3. 3

   Heat 3 tablespoons of oil in a large skillet, then fry the meatballs in batches, browning them on all sides. Transfer them to a clean plate. When all meatballs are fried, drain the excess fat. Rinse and dry the skillet.

4. 4

   For the sauce, pour 1 tablespoon of oil into a pan, heat for 1 minute, then add the 2 minced garlic cloves and sauté for a few seconds. Add the tomatoes and crush them while stirring. Cook over medium‑high heat for 5 minutes until the sauce begins to thicken. Season to taste with salt, pepper and a pinch of sugar.

5. 5

   Add the meatballs to the sauce and turn them so they are fully coated. Cover the pan and simmer the meatballs over low heat for about 30 minutes. Occasionally spoon sauce over them and, if the sauce becomes dry, add a little water. 15 minutes before the end of cooking, boil the spaghetti.

6. 6

   To serve, stir most of the remaining parsley into the sauce, then place the meatballs and sauce over the spaghetti. Sprinkle with the rest of the parsley and serve the parmesan on the side.