Spaghetti Con Polpettine

1. 1

   Peel the onion and chop very finely

2. 2

   Using your fingers combine the minced beef, bread crumbs, parmesan cheese, chopped onion, egg, lemon rind and juice, salt and pepper in a large bowl.

3. 3

   Roll tablespoonful of the mixture into balls then roll the balls in the seasoned flour

4. 4

   Heat the oil in a large pan and the fry the meatballs in batches until golden

5. 5

   Remove from pan, drain on paper towels and set aside.

6. 6

   Drain excess oil and juices from pan

7. 7

   To make the sauce:

8. 8

   Combine tomato paste / puree, beef stock, wine, oregano, garlic, salt and pepper in pan and bring to the boil.

9. 9

   Reduce the heat and return the meatballs to the pan

10. 10

    Simmer for 15-20 minutes

11. 11

    Meanwhile, add the spaghetti to a large pan of rapidly boiling water and cook until 'al dente' then drain.

12. 12

    Put the butter on another pan and melt it on medium heat

13. 13

    Add the spaghetti on the melted butter and toss it with a fork

14. 14

    Roll the spaghetti using the fork and place them on the serving plate

15. 15

    Add the sauce with the meatballs around the spaghetti

* Per serving · 4 servings · Values may vary.

No additional tips available.