Spaghetti with Meatballs and Tomatoes

Ingredients

• 2 slices toast bread (from yesterday)
• 5 tbsp heavy cream
• 1 Garlic clove
• 500 g mixed ground meat
• 1 large egg
• 1 tbsp chopped parsley
• 0.5 tbsp chopped rosemary
• lemon zest
• Salt
• pepper (ground)
• 2 tbsp olive oil
• 2 shallots
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tsp tomato paste
• 500 g chunky tomatoes (canned)
• Salt
• sugar
• pepper (ground)
• 350 g spaghetti
• 4 tbsp parmesan

Instructions

1. 1.

   For the meatballs, pour the toast bread with cream and let it soak briefly. Peel the garlic and press through a garlic press. Mix well with ground meat, egg, parsley, rosemary, and lemon zest; season with salt and pepper. Form walnut-sized balls from the mixture.

2. 2.

   For the tomato sauce, peel and finely chop shallots and garlic, then sauté in hot olive oil in a pot until translucent. Stir in tomato paste, add tomatoes, and simmer gently for about 10 minutes. Season with salt, sugar, and pepper.

3. 3.

   Cook the spaghetti in plenty of salted water according to package instructions until al dente.

4. 4.

   Brown the meatballs in oil for 6-8 minutes on all sides. Then let them steam in the sauce for an additional ~3 minutes.

5. 5.

   To serve, drain the pasta, set it aside, and arrange on plates with the meatballs and sauce. Sprinkle with Parmesan before serving.