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🍝 Spaghetti with Meatballs in Tomato Sauce

707 kcal · 30 min · 4 servings

Ingredients

• 500 g canned tomatoes
• 1 tbsp tomato paste
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• salt
• pepper
• 1 pinch sugar
• 400 g spaghetti
• 1 carrot
• 1 spring onion
• oil
• 100 g veal mince
• 30 g butter
• 30 g breadcrumbs
• 1 egg

Instructions

1. 1. Peel the onion and garlic and chop both finely.
2. 2. Heat the oil in a pot.
3. 3. Sauté the garlic and onions until translucent.
4. 4. Cut the tomatoes into small pieces.
5. 5. Add the tomatoes and tomato paste to the pot.
6. 6. Season the sauce with sugar, salt, and pepper.
7. 7. Let the sauce simmer on low heat for 30 minutes.
8. 8. Beat the softened butter until fluffy.
9. 9. Alternately add breadcrumbs, egg, and veal mince to the butter.
10. 10. Season the meat mixture with salt.
11. 11. Form small balls from the mixture.
12. 12. Bring plenty of water with salt to a boil.
13. 13. Add the meatballs to the hot water.
14. 14. Let the balls sit in the hot, but no longer boiling, water for 10 minutes.
15. 15. Remove the meatballs with a slotted spoon.
16. 16. Let the balls drain and keep them warm.
17. 17. Wash and peel the carrot.
18. 18. Slice the carrot thinly using a vegetable peeler.
19. 19. Cut the carrot slices into thin long strips.
20. 20. Wash and trim the spring onions.
21. 21. Cut the spring onions in half crosswise.
22. 22. Cut the spring onion halves into thin long strips.
23. 23. Bring plenty of water with salt and a little oil to a boil.
24. 24. Cook the spaghetti al dente.
25. 25. Add the vegetable strips to the spaghetti after 4 minutes.
26. 26. Cook the vegetables along with the pasta.
27. 27. Drain the pasta and vegetables and let them drain.
28. 28. Plate the spaghetti with the tomato sauce and meatballs.
29. 29. Serve the dish with fresh basil.

Nutrition per serving

• kcal: 707
• Protein: 20 g · Fett/Fat: 31 g · Carbs: 86 g