Quick and easy spaghetti meatballs

In fact, this is very quick and very easy. Well maybe not quick if you want it to be really good but efforts are minimal. And I can guarantee you that everyone I have ever fed it to loves it.

I use the cooked meatballs from either Safeway/Coles** or Ikea. Both work wonders. The Ikea ones are of course much cheaper (and they are comparatively good, if not better). I have tried the Singapore Ikea meatballs which are, while good, nowhere near as good as the Australian Ikea meatballs. I can’t understand why.

Anyway, I start off with some frozen meatballs (about 6-7 per person, believe me, people go for seconds) into a saucepan on medium heat. No oil necessary. The meatballs will start to defrost and browned. Constantly shake them around every 30 seconds. Be careful and don’t let them burn.

Add 1/4 of a jar of DolmioExtra Garlic pasta sauce per person. Extra Garlic is the best. Other flavours are all right but they’re not as good (I tried them because they don’t sell Extra Garlic in Singapore). Stir them into the saucepan with the meatballs. Lower the heat and simmer for about 15-20 minutes. This is worth the wait because it just makes the sauce so much better.

Cook the spaghetti until al dente – please no overcooking pasta. Aim to finish at the same time as the sauce. Drain your spaghetti and leave about 1 tbsp of cooking water. Toss the meatball sauce through the spaghetti. This is very important, don’t skip this step:  cover the spaghette meatballs and let them sit for 2 minutes. Don’t touch it. At 2 minutes, toss the spaghetti over again and serve.

Sprinkle with fresh parsley and freshly grated parmasan cheese and black pepper. Fresh parsley is not negotiable. It makes it so much better.

Serve with the sautéed vegetables or a nice big salad if you’re feeling guilty.

The trick about dried pasta is as long as it’s 100% durum wheat, there is no difference between the 99 cent amd the housebrand pasta and the $3.95 super duper Italian-imported pasta. Seriously. Just buy the homebrand and don’t be snobbish, people.

** I always freeze these straight away because they don’t last long in the fridge.