Sweet and smoky meatballs with spaghetti

Firstly I cook these in the airfryer, I find this way keeps the meatballs far more  juicier than the oven, that being said they will taste really good if you don’t have one once you keep to the cooking time and don’t allow them to dry out.


One pack of lean steak mince – less than 5percent fat
One pack of pork mince
One onion and 3 garlic cloves chopped finely and sweated on a pan.
1 teaspoon of smoked paprika
1 teaspoon of tumeric
1 teaspoon of mixed Italian herbs
1 teaspoon of wholegrain mustard
1 egg
A good shake of Panko breadcrumbs
A slapsh of Worcestestershire sauce

Combine all the above and shape into medium sized balls and put into the fridge to set

Sauce :

1 pack of smoked pancetta or chopped bacon lardons.
Cook the else first then add the following,
One chicken stock pot
2 tins of tomato
1 jar of passata
1 teaspoon of garlic granules
1 teaspoon of mixed herbs
1 teaspoon of wholegrain mustard
Allow all the above to combine and come together to form a sauce and thicken.

Cook wholegrain spaghetti in chicken stock for approx fifteen minutes or until Al dente.

In the mean time spray your meatballs with rapeseed oil and put into the airfryer for approximately twenty minutes at 160 to 180, turning half way through and spraying again with oil . I cook this volume( 13meatballs) in two batches as my airfryer is only 3.2l .

When cooked they should be springy to touch but nicely brown on the outside. Place the meatballs in your sauce and pop in the oven ofr a few minutes to allow the sauce to fuse with the meat.

Serve in a big bowl with optional cheese and crusty bread and enjoy and the more for merrier for this sharing platter 🙂

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