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Dad's spaghetti meatball recipe

Hi mate,

as requested. I've never committed the recipe to writing before and it's something I've added to and subtracted from over the years to get what you grew up with. There are a lot of recipes for meatballs out there obviously, but I guess it's all in how you put it together. Let me know how it turns out for you. If need be, I can sit down and step you through it when you visit at the end of the year.

INGREDIENTS

250g mince (depends how many meatballs you want to make and the size, so adjust accordingly)
1 egg
1/4 cup (approx.) of breadcrumbs (as above - adjust for meal size)
1 tablespoon oil
Mixed vegetables, chopped (onion, capsicum, celery, zucchini)
1 tin of diced tomatoes
1 tablespoon of tomato paste (optional)
Red wine or port (optional)
Mixed herbs (optional)

Wet your hands and mix ingredients together in a bowl, until meat has a 'sausage mince' like consistency. Shape into balls using the hollow in the palm of your hands, making sure they are combined well to avoid the meat balls falling apart when you cook them. Pour a splash of oil into a pot and heat to medium heat and brown meatballs in batches, removing to a paper towel once they've been browned. Don't have the temperature too high or over-cook them, otherwise they will fall apart or stick to the bottom of the pan. Once the meatballs have been cooked, splash a little red wine into the pot and loosen up any meat that is left on the bottom of the pan.

Fry off onions until translucent, before adding other vegetables and cook for 5-10 minutes or until softened. Pour diced tomatoes into pan and mix vegetables through. Fill tin 1/4 full with water and add to tomato and vegetable mix. Add tomato paste for a fuller flavour and thicker sauce at this stage if you want, although the sauce will thicken the longer it cooks. (If you don't have time, you can add a jar of prepared tomato passata which sometimes has the vegetables already added. Don't add tinned tomatoes, puree or vegetables if using the passata). Add cooked meatballs. If you want to add dry herbs for flavour (mixed herbs, oregano), add them at this point. Turn temperature down to low and simmer, partially covered for an 1 hour or so. Check regularly and add water as required, stirring through gently.

Cook pasta to taste, drain and add meatballs and sauce with a sprinkling of parmesan cheese to taste. Add a glass of red and enjoy !!