Adam D'Sylva's Spaghettini & Meatballs

Adam D'Sylva's Spaghettini & Meatballs

Cooking time


To Make the Meatballs

  1. In a pan sauté onion, garlic and thyme with olive oil until soft. Cool mixture.
  2. In a bowl soak bread with milk until soft.
  3. Combine mince, eggs, breadcrumbs, onion mix, and soaked bread in a large mixing bowl. Add sea salt and freshly ground black pepper.
  4. Use your hands to mix until well combined then roll into bite size balls.

To Make the Tomato Sauce

  1. In a heavy based pot, sauté onion and garlic with olive oil.
  2. Add tomatoes. Bring to a boil and simmer until tomatoes are tender.
  3. Blend the tomatoes with a bar mix or blender until smooth.
  4. Add bay leaves and season with salt and pepper.
  5. Simmer for a further 30 minutes.
  6. Add meatballs one at a time and cook for a further 15 minutes.

To Make the Pasta

  1. In a large pot of boiling water, add salt and spaghettini and cook until al dente.
  2. Drain the pasta.
  3. Remove bay leaves from the meatball pot then add the spaghettini and gently stir to coat.
  4. Distribute among four large pasta bowls and finish each off with a drizzle of Cobram Estate Premiere Extra Virgin Olive Oil and freshly grated parmesan.

Ingredients Chevron Icon

  • 500g good quality spaghettini
  • salt for pasta water

Meatball Mix

  • 250g beef mince, finely ground
  • 250g pork mince, finely ground
  • 1 brown onion finely diced
  • 4 cloves garlic minced
  • few sprigs thyme, picked and chopped
  • 100ml milk
  • 4 slices of bread, crust removed
  • 1/2 cup dry breadcrumbs
  • 2 eggs
  • 50ml Cobram Estate Premiere Extra Virgin Olive Oil
  • salt and peeper

Tomato Sauce

  • 1 large brown onion, diced
  • 5 cloves garlic, crushed
  • 50ml Cobram Estate Premiere Extra Virgin Olive Oil
  • 1.2kg whole peeled tomatoes
  • 2 fresh bay leaves
  • Sea salt and fresh black pepper to season