Spaghetti with Meatballs in Tomato Sauce

1. 1 Spaghettipack 450 g ≈ $1.40 52 g
2. 2 Ground pork and beefpack 500 g ≈ $7.10 99 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.2 pcs
4. 4 Breadcrumbs 12 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.91 17 ml
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Parmesanpack 200 g ≈ $6.00 9 g
8. 8 Canned tomatoespack 400 g ≈ $1.30 128 g
9. 9 Onions≈ $1.60 per kg 35 g
10. 10 Fresh basilpack 30 g ≈ $2.50 3 g
11. 11 Olive oil 7 ml
12. 12 Salt 2 g
13. 13 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix ground² meat, egg, breadcrumbs, milk⁵, half the minced garlic⁶, grated Parmesan⁷, salt, and pepper.

2. Roll into meatballs the size of walnuts.

3. Heat oil in a pan and brown the meatballs 6–8 minutes until golden. Transfer to a plate.

4. In the same pan, sauté finely chopped onion⁹ for 4 minutes, then add the remaining garlic⁶ and cook 30 seconds more.

5. Stir in crushed tomatoes, salt, and basil. Return meatballs to the pan and simmer 20 minutes until the sauce thickens.

6. Cook spaghetti¹ in boiling salted water 9–11 minutes until tender but still slightly firm.

7. Toss spaghetti¹ with the sauce and serve with meatballs.