Easy Spaghetti Meatballs

With our 12 Under 20 series shining the spotlight on the best wines for under $20 a bottle, we set ourselves a challenge to create a single meal for four people for the same amount of money.

Like the wines in our pack, our dish needed to be perfect for Tuesday nights in front of the telly, and equally something you could happily serve your visiting in-laws. Above all, it had to be delicious. We threw the idea around the office, and then someone mentioned spaghetti meatballs, and we stopped, we salivated, and agreed we’d found the dish.

Assuming you already have sea salt and olive oil in your cupboard, $20 should be all you need for the remainder of your ingredients. You may even have enough change for a loaf of bread.

Spaghetti meatballs, a glass of Chianti and crusty bread for four people, and all for under $40 – how good is that!

INGREDIENTS
– Serves 4 –

500 g pork and fennel sausages
olive oil
2 garlic cloves, crushed
1 tin diced tomatoes
500 g spaghetti
1 handful of frozen baby peas
sea salt
1 handful of flat-leaf parsley, finely chopped
grated Parmesan, to serve
dried chilli flakes, to serve (optional)

METHOD

Pour yourself a glass of Chianti – we drank the 2013 When We Dance.

Squeeze the sausage meat from their casings and roll into 2-cm balls.

Heat 1 tablespoon of oil in a heavy-bottomed frying pan over medium heat. Add the meatballs and gently fry until lightly golden, about 5 minutes, then tip out of the pan and set aside.

Add another tablespoon of oil and the garlic to the pan and fry gently for about 2 minutes. Add the tomato and meatballs and simmer for about 10 minutes.

Meanwhile, cook the pasta in rapidly boiling salted water.

Add the peas to the sauce, adjust the seasoning and remove the pan from the heat.

When the pasta is al dente, drain well and add to the sauce along with the parsley. Toss through to coat the pasta well, and then portion into bowls. Drizzle a little oil over each bowl and finish with Parmesan and chilli (if using).