<p>So much fun to make. If possible, we make 2 portions of meatballs and freeze one bunch. It's great to have some in the freezer, because some weekdays can really be busy and hectic and there is no time to cook. So for those kind of days, it's great to have a delicious, homemade lunch. We love to add freshly grated parmesan cheese, it adds a whole different texture and taste. Easy, delicious and affordable meal. </p>
Put the minced meat in a medium bowl. Add a tablespoon of olive oil, bread crumbs, finely chopped parsley, freshly grated parmesan. Crack in the egg. Sprinkle with freshly ground black pepper, sea salt and add all spice. Gently mix until everything is just combined. Form 14 small meatballs, each should weight around 20g / 0.7 oz.
If you have more meat than necessary, you can make more and freeze in the freezer for up to a month.
Fry the meatballs
Put 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and slowly fry for about 10 minutes or until they’re lightly browned. Bring a stockpot of water to a boil and salt it.
Meanwhile prepare vegetables. Peel the onion and garlic clove. Using a grater, finely grate your carrot, onion, garlic clove. When the meatballs are ready, nicely browned, transfer them to a plate. Raise the heat to medium-high, add 1 tablespoon of olive oil and fry the vegetables for about 5 minutes. Adjust the heat if necessary.
Halve the cherry tomatoes, add them to the vegetables. Also add balsamic vinegar. stir well. Add the spaghetti to the boiling water. Pour tinned chopped tomatoes and 50ml of water to the vegetables, add a handful of basil. Cook for around 5 minutes. Season to taste with sea salt and freshly ground black pepper. Add the fried meatballs and cook for another 5 minutes.
To serve, mix together spaghetti and meatballs with tomato sauce. Divide the pasta among 4 plates and sprinkle with freshly grated Parmesan and little leaves of fresh basil.