Savory Spaghetti With Herb-Infused Meatballs Recipe

About this recipe

This hearty dinner features tender meatballs infused with fresh herbs, simmered in a rich tomato sauce, and served over perfectly cooked spaghetti. A satisfying and flavorful meal for solution seekers.

Ingredients

• - Oregano 100g
• 50G Picard Chopped Flat Parsley
• 100 G Jumbo Garlic 100g
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - De Cecco Spaghetti
• - Petti Delicato Extra Fine Passata
• 250G Holland & Barrett Nutritional Yeast Flakes
• 227G Paxo Golden Breadcrumbs

Instructions

1. 1. Preheat your oven to 375 degrees F and line a baking pan with foil.
2. 2. In a large saucepan, combine 1 jar of passata, 2 minced garlic cloves, and 1 tablespoon of chopped fresh oregano. Simmer over medium heat, stirring occasionally, until the sauce thickens, about 15 minutes. Set aside.
3. 3. In a large bowl, mix 1/2 cup of bread crumbs with 1/2 cup of milk. Let the mixture stand for 5 minutes to absorb.
4. 4. Add 3 tablespoons of chopped fresh parsley and 5 tablespoons of nutritional yeast to the bread crumb mixture. Mix until well combined.
5. 5. Shape the mixture into medium-sized balls and place them on the prepared baking pan.
6. 6. Bake the balls in the preheated oven for 16 to 18 minutes, or until they are firm and lightly golden.
7. 7. Once baked, transfer the balls to the saucepan with the tomato sauce. Heat over medium heat for 3 to 5 minutes, stirring gently to coat the balls in the sauce.
8. 8. Meanwhile, cook 12 ounces of spaghetti according to the package instructions, omitting salt. Drain the spaghetti and transfer it to a large serving bowl.
9. 9. Pour the balls and sauce over the cooked spaghetti. Toss gently to combine.
10. 10. Sprinkle the dish with an additional 2 tablespoons of nutritional yeast before serving.