Baked meatball spaghetti


°Freshly cooked spaghetti to serve
°750g lean ground beef
°6 spring onions or 1 small onion, chopped
°400 g crushed peeled tomatoes
°1 clove garlic minced
°30 cl of dry white wine
°7.5 cl of milk
°2 slices of crustless bread
°2 bay leaves
°4 tbsp. at s. olive oil
°2 tbsp. at s. grated parmesan
°1 pinch freshly grated nutmeg
°Salt or fine salt

Put the bread in a large bowl. Wet with milk and let soak.

Heat half the olive oil in a skillet over medium heat. Sauté the onions and garlic for 5 minutes, until tender.

Mix the ground beef with the bread soaked in milk, the cooked onions and garlic, and the parmesan. Add nutmeg, salt and pepper. Work the preparation with your hands until the ingredients are well mixed. Shape 28 regular meatballs.

Heat the rest of the oil in a non-stick pan. Brown the dumplings several times. Arrange them in a shallow casserole dish.

Pour the wine into the same pan, along with the crushed tomatoes. Bring to a boil, scraping up the meat juices. Add the bay leaves, salt and pepper, and boil for 5 minutes. Pour this sauce over the meatballs, cover the dish with aluminum foil and bake for 1 hour in a preheated oven at 180°C.

Pour the meatballs and sauce over spaghetti, garnish with a few basil leaves and serve.

Enjoy !