Mozzarella meatballs and spaghetti without olives
Beef meatballs in tomato sauce on spaghetti, topped with mozzarella and served without olives.
Active time40 min
Cooking30 min
Total1 h
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Ingredients
- 100 g onions
- 120 g mozzarella
- 500 g minced beef
- 500 g tomato coulis
- 2500 ml water
- 20 ml olive oil
- 4 g salt
- 320 g spaghetti
Preparation
Shape 12 meatballs and brown them in the oil for 8 minutes.
500 g minced beef20 ml olive oil- sauté pan
Peel and thinly slice the onion. Add the thinly sliced onion and cook for 5 minutes, then add the tomato coulis and half the salt; simmer for 15 minutes. Check that the meatballs reach 71 °C at the centre.
100 g onions500 g tomato coulis4 g salt- sauté pan
- food thermometer
- knife
While the meatballs are simmering, cook the spaghetti in the water with the remaining half of the salt according to the packet instructions, for around 10 minutes. Drain and divide into portions with the sauce.
2500 ml water320 g spaghetti- saucepan
- colander
Cut the mozzarella into small discs. Place a small disc of mozzarella on each meatball. Serve 3 meatballs per person on the hot pasta.
120 g mozzarella- knife
- plates
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration