Classic Spaghetti and Meatballs

Thermomix recipe: Classic Spaghetti and Meatballs. Ready in 55 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 small onion (for meatballs), quartered
• 2 cloves garlic (for meatballs)
• 500 g mixed ground meat (beef and pork)
• 50 g breadcrumbs
• 1 egg
• 1 tsp dried oregano
• 0.5 tsp salt (for meatballs)
• 0.25 tsp black pepper (for meatballs)
• 1 small onion (for sauce), quartered
• 2 cloves garlic (for sauce)
• 20 g olive oil
• 800 g canned crushed tomatoes
• 100 g water
• 1 tsp dried basil
• 1 tsp dried oregano (for sauce)
• 0.5 tsp salt (for sauce, adjust to taste)
• 0.25 tsp black pepper (for sauce, adjust to taste)
• 1 tsp sugar (optional, to balance acidity)
• 400 g spaghetti
• Fresh basil or parsley, chopped (for garnish)
• Parmesan cheese, grated (optional, for serving)

Instructions

1. Place the first small onion (for meatballs) and the first 2 cloves of garlic (for meatballs) into the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
2. Add the ground meat, breadcrumbs, egg, 1 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper to the bowl. Mix 20 sec / Reverse / Speed 4 until well combined. Do not overmix.
3. Using wet hands, form the mixture into approximately 16-20 small meatballs (about 3 cm diameter). Place them evenly into the Varoma dish and Varoma tray. Set aside.
4. Rinse the Thermomix bowl quickly to remove any meat residue.
5. Place the second small onion (for sauce) and the second 2 cloves of garlic (for sauce) into the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
6. Add 20 g olive oil to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse for chunky texture).
7. Add 800 g canned crushed tomatoes, 100 g water, 1 tsp dried basil, 1 tsp dried oregano, 0.5 tsp salt, 0.25 tsp black pepper, and 1 tsp sugar (if using) to the bowl.
8. Place the Varoma with the meatballs on top of the Thermomix lid. Cook 20 min / Varoma / Speed 2 (Reverse). Ensure the simmering basket is placed on the lid instead of the measuring cup to allow for evaporation.
9. Carefully remove the Varoma. Check if the meatballs are cooked through. Set aside and keep warm. The sauce should be simmering nicely.
10. Pause the Thermomix. Scrape down the sides and bottom of the bowl to ensure even cooking and prevent sticking. Check the thickness of the sauce and adjust liquid if needed.
11. Continue to simmer the sauce for an additional 10 min / 100°C / Speed 1 (Reverse), with the simmering basket on the lid.
12. Add the cooked meatballs to the sauce in the Thermomix bowl. Gently stir 2 min / 90°C / Speed 1 (Reverse) to combine and allow the flavors to meld.
13. While the sauce is simmering, cook 400 g spaghetti according to package instructions on the stovetop until al dente. Drain well.
14. Serve the spaghetti topped with the meatballs and sauce. Garnish with fresh chopped basil or parsley and grated Parmesan cheese, if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.