Also in my most-cherished Ottolenghi book ‘Plenty’, is this wonderfully aromatic and warming dish – it makes the perfect winter salad when plates of cold
Spaghetti meatballs is always a family favorite, using pork or turkey makes a pleasant change. This recipe originates from french cuisine using spices such as garlic , mustard, tarragon, salt and pepper to season the pork meat balls, which are then gently poached in a rich tomato sauce.
Spices used in this recipe
To make the meat balls: Combine all the meatball ingredients into a large bowl. Using your hands mix thoroughly, kneading the mixture until sticky enough to form small golf ball size balls. Use your hands to form the meat balls, using enough pressure to keep the ball shape. Cover with glad wrap and refrigerate for 15 min, while you prepare the sauce base.
Heat the oil in a large deep dish pan on the stove and add the onion and garlic. Saut’e until the onion is translucent approx 5 min. Add the oregano, tomato, salt and sugar and simmer.
Gently place the meat balls into the simmering sauce and cover . Simmer for 45 min and check to make sure it doesn’t dry out. Additional water may be added during cooking. The long slow cooking method keeps the pork tender and moist.
Cook the pasta as per packet instructions.
Serve the spaghetti meat balls with pasta and garnish with parmesan and oregano.