Marjoram Meatballs in Tomato Sauce with Spaghetti

Marjoram is oregano's gentler cousin - sweeter, softer - and it's the herb Greek and Italian cooks reach for in meatballs. It goes into the mince and into the sauce.

Serves 4 - 50 minutes

Ingredients

• 500g minced beef
• 1 onion, grated
• 2 garlic cloves, grated
• 50g breadcrumbs, 1 egg
• 1 tbsp APSOGO Organic Greek Marjoram, plus 1 tsp for the sauce
• 1 tsp APSOGO Greek Sea Salt Blossom, black pepper
• 4 tbsp APSOGO Extra Virgin Olive Oil
• 2 jars (340g each) APSOGO Chopped Tomatoes with Herbs
• 400g spaghetti
• Grated hard cheese, to serve

Method

1. Mix the beef, onion, garlic, breadcrumbs, egg, marjoram, salt and pepper. Roll into 20 walnut-sized balls.
2. Brown the meatballs in olive oil in a wide pan over medium-high heat, turning, until coloured all over. Remove.
3. Pour the chopped tomatoes into the same pan with the extra marjoram. Simmer 5 minutes.
4. Return the meatballs, cover and simmer 20 minutes, turning once.
5. Cook the spaghetti in salted water, drain, and toss with the sauce and meatballs. Serve with cheese and a pour of olive oil.

Tip

The meatball mixture also makes good burgers, or bake the balls at 200°C for 20 minutes instead of frying.

All the APSOGO ingredients in this recipe are available at apsogo.com.