Baked Spaghetti & Meatballs


Freshly cooked spaghetti for serving

750 g lean ground beef

6 onion spring or 1 small onion, chop

400 g chopped peeled tomatoes

1 garlic clove, chopped

30 cl of dry white wine

7.5 cl of milk

2 slices of crustless sandwich bread

2 bay leaves

4 tbsp. to s. olive oil

2 tbsp. to s. grated parmesan

1 pinch of nutmeg

Salt or fine salt


For the decoration:

Basil leaf


Place the bread in a large bowl. Wet with milk and let soak.

Heat half the olive oil in a pan over medium heat. Sauté the onions and garlic for 5 min, until tender.

Mix the ground beef with the bread soaked in milk, the cooked onions and garlic, and the Parmesan. add-nutmeg, salt // pepper. Work the preparation with your hands until the ingredients are well mixed. Shape into 28 regular meatballs.

Heat the rest of the oil in a non-stick pan. Brown meatballs in several-batches. Organize them in shallow baking dish

Pour the wine into the same pan, along with the crushed tomatoes. Bring to a boil, scraping off the meat juices. Add the bay leaves, salt and pepper, and boil 5 min. Pour this sauce over the meatballs, cover the dish with aluminum foil and bake for 1 hour in an oven preheated to 180 ° C.

Pour the meatballs and sauce over the spaghetti, decorate with a few basil leaves and serve.


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