Pasketti & Eatballs

For the longest time Ria could not say “Spaghetti & Meatballs” and somehow even though she can say “meatballs” (still working on spaghetti), the name “Pasketti & Eatballs” has stuck.  She laughs at us when we say “eatballs” instead of “meatballs”.  It is once of those things that we should probably correct her on, but it has become a way for us to hang on to her “baby days” because she is growing up way too fast.  I often find myself speaking bad English like her. I recently said to someone that “I buyed that dress at the mall”. 🙂

My hubby craves this dish from time to time and there a million versions out there.  We like the Jamie Oliver recipe below.  It makes too much for our family and we often end up freezing some for days when there is nothing to eat and we are stuck staring at the fridge and takeout menus.  I often make an easier version of this dish with pre-made sausage from another Jamie Oliver recipe: Quick Sausage Meatballs with a Tomato & Basil Sauce.  Might be worth checking out for those days you want spaghetti and meatballs but are time-constrained.  Pre-made, store bought sausage seems to be coming to the rescue a bunch these days with the  recent additions to my dinner repertoire: Kale, White Bean and Sausage Soup and Pasta al Pastore.

Pasketti & Eatballs – adapted from Jamie Oliver


For the meatballs

  • 1 lb. ground pork
  • 1 lb. ground beef (we used 2 lbs ground turkey)
  • 1/2 tsp cumin seeds, toasted and pounded with a pinch of salt
  • 2 x small dried red chillies, pounded (or chilli flakes – you omit of making for kids)
  • 1 tsp coriander seeds, toasted and pounded
  • 1 tbsp finely chopped fresh rosemary
  • 1 egg
  • 2 handfuls breadcrumbs
  • salt and freshly ground black pepper
  • 4 tbsp olive oil

For the tomato sauce and spaghetti

  • 1 onion, finely chopped
  • 1 clove garlic
  • 1 tsp olive oil
  • 2 14oz cans of tomatoes (we used San Marzano canned tomatoes)
  • 1 pinch dried oregano
  • 2 handfuls fresh basil, picked and torn
  • 2 oz fresh mozzerella cheese, broken up (optional)
  • 2 oz Parmesan cheese, grated
  • 1 lb Spaghetti – cooked and drained

1.    Add the breadcrumbs, dried oregano, cumin, coriander, chilli, rosemary and egg yolk to the ground meat and season with a good pinch of salt and a good twist of black pepper. Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want. (These can be cooked straight away or put on greaseproof paper, covered with clingfilm and refrigerated for up to a day.)
2.    Preheat a thick-bottomed frying pan to a very hot temperature, add the 4 tablespoons of olive oil, swirl around the bottom of the pan and add your meatballs. Fry them until they are brown all over, being careful not to break them up but just moving the pan around so that all sides of the meatballs get nicely colored.
For the tomato sauce and spaghetti:
1.    Meanwhile to make your tomato sauce, fry the onion and garlic in a little oil add the tomatoes, rip in the Basil leaves, season and gently simmer for a few minutes. Turn the heat down and pour over the meatballs with the mozzarella broken up and grated Parmesan, then drizzle with olive oil. Cook in the oven at 400 F/ for 20 minutes, until the cheese is golden. Serve with the cooked and drained Spaghetti.

6 thoughts on “Pasketti & Eatballs

  1. I will make this with Caleb. Great idea. He loves meatballs. Ria’s ‘eatballs’ reminds me of Caleb’s ‘kretzels’ (pretzels). I just can’t correct him.

  2. This looks super good. I know my kids would love to eat these meatballs! I like Jamie Oliver too. I tried his recipes before and they turn out great. Your picture made me really hungry already even though my day just started. Haha.

  3. Kids are adorable and yes…they grow way too fast. I love Jamie’s recipes it’s always easy peasy as he would say. Yours looks delish…have a great week girls. 🙂

  4. Pingback: Swedish Meatballs | A Little Yumminess

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