Spaghetti with meatballs

Huile d'olive de Provence PDO
Intense flavour
Spaghettis aux boulettes de viande
A PDO
Preparation
15 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Main course

Ingredients

A PDO
For 4 personnes
For the tomato sauce:
  • 2 tablespoons of full-flavoured olive oil
  • 4 cloves of garlic
  • 800g of tomato pulp (tinned or fresh)
  • 1 teaspoon of salt
  • 1/2 teaspoon of Espelette pepper
For the meatballs:
  • 500g minced beef
  • 1 egg
  • 70g of slightly stale bread
  • 25g of Parmesan
  • 1 onion
  • 1 teaspoon of herbes de Provence
  • Salt, pepper
  • 3 tablespoons of full-flavoured olive oil
  • 250g of spaghetti-style pasta
  • Parmesan and basil to serve

Tip

Annelyse’s tip: I double the quantities of sauce and meatballs and freeze the leftovers for a night when I’m short on time!

Instructions

  • For the sauce: gently fry the finely chopped garlic cloves in 2 tablespoons of olive oil over a low heat. Add the tomatoes, salt and chilli, and leave to simmer whilst you prepare the meatballs.

  • Blend the onion with the bread (cut into pieces), the Parmesan, the herbes de Provence, salt and pepper. Add the egg and the minced beef and blend in short bursts to combine everything.

  • Shape 16 meatballs and fry them for 5 minutes in 1 tablespoon of olive oil until they are nicely browned on all sides. Pour in the tomato sauce and leave to simmer for 15 minutes over a low heat.
  • Meanwhile, cook the spaghetti. Drain it and toss it with the remaining 2 tablespoons of olive oil.
  • Serve the meatballs with the pasta and sprinkle with basil and grated Parmesan.
  • Enjoy your meal!

Tip

Annelyse’s tip: I double the quantities of sauce and meatballs and freeze the leftovers for a night when I’m short on time!
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

All recipes

You might also be interested in

Spaghetti pesto et tomates, huile d’olive de la Vallée des Baux-de-Provence AOP
Spaghetti with pesto and tomatoes, olive oil from the Baux-de-Provence Valley PDO