Spaghetti with Meatballs in Tomato Sauce
- 400 grams
For the meatballs, soak white bread in lukewarm water, squeeze well and mix with the cream. Add ground meat, eggs, breadcrumbs and lemon zest, season with salt and pepper and knead well. Form into 8-12 large balls. Fry meatballs in butter on all sides.
For the tomato sauce, peel onion and garlic and chop finely, then sauté in a pan in hot olive oil until translucent. Stir in tomato paste, add the peeled tomatoes and simmer about 20 minutes. After 10 minutes cooking time, add the meatballs and season with salt, sugar and pepper.
Cook spaghetti in plenty of salted water until al dente. Remove the meatballs from the sauce. Drain the spaghetti, mix with the sauce, transfer to plates, distribute meatballs on top and serve sprinkled with freshly ground pepper.