Spaghetti Meatball with Balsamic Tomato Sauce (BC)

Honestly, trust me on this one. Balsamic vinegar is an excellent addition to tomato sauce. It is a great way to enrich the sauce, and makes a simple sauce into so much more. Use the smallest egg you can find (or use half), and base the amount of breadcrumbs on the egg used. The meatballs should hold together well when rolled.


For the meatballs

  • 150gr minced beef or beef/pork mixture
  • 1/4 small onion
  • 1 small egg
  • 1-1.5 tbs breadcrumbs
  • 1/4 tsp ground cumin
  • 1/4 tsp mild paprika powder
  • salt/pepper

For the sauce

  • 1/4 small onion
  • 1 clove of garlic
  • 1/2 can tomato pieces (400gr can)
  • 2 tsp balsamic vinegar
  • 1 tbs water
  • salt/pepper
  • 1 tbs sunflower oil
  • 60gr spaghetti

Serves 1 as part of the Budget Challenge


Cook the spaghetti in a large pot of water for 8 minutes or according to packet instructions. Strain.

Combine the ingredients for the meatballs well, season to taste with salt and pepper and roll into small meatballs.
Heat the sunflower oil in a frying pan. Add the meatballs and bake brown on one side. Use tongs to flip them once and bake the other side brown as well. Flipping a lot, stirring or shaking the pan can cause meatballs to fall apart. The meatballs do not need to cook through, just brown well.

Chop the onion and garlic finely and add them to the pan. Bake softly for a minute, then add the tomatoes, balsamic vinegar and water and season to taste with salt and pepper. Simmer for 2-3 minutes to thicken the sauce.

Top the spaghetti with the meatballs and sauce. Also great with parmesan cheese.

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