This is a heavenly combination of soft lamb meatballs in tomato sauce with the silkiness of the spaghetti. Try this delicious recipe high on tomatoes and herbs. Heat a frying pan and add the oil and ...

Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required. Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan. Add the ...

Spaghetti and meatballs aren’t eaten together in Italy and meatballs are usually eaten as a snack or in tomato sauce like this recipe. The ingredients are all cooked in one pan, so saves on wash ...

For the sauce, put the onion and celery into a food processor and blitz to a mush. (Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs.

Fennel has a herby, spicy flavor reminiscent ... Fennel-spiced tomato sauce is as versatile as regular tomato sauce. You can use it over pasta, meatballs, pizza, or for dipping.

When making meatballs I don't usually add an egg but I do here to compensate for the lack of fat. You could also try the meatballs as nibbles, dipped in a yoghurt and mint sauce.

Chicken makes lighter meatballs than their beefy cousins, they’re also packed full of flavour and the kids love them. Make the meatball mixture the day before or a few hours ahead. Shape ...

Add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Craig Lee for The New York Times Add marinara sauce to the pan and bring to a simmer ...