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This recipe was uploaded by runneralps
Place the minced in a wide bowl and add the chopped onion, the parsley (chopped), and all the other ingredients.Mix them and knead this mass gently for 10 minutes.Set the mixture in the fridge for 4-6 hours,and then make the meatballs(everyone knows the procedure...) Make all of them the same round shape and size.In this way the time of baking will be the same for all. Dont make them too big.I think the ideal size is double the size of a nut . Bake them in a preheated oven ,in medium temperature 40-45 minutes. Keep in mind that minced meats(according to the Mediterranean cooking methods) need to have a good baking...forget about pink or red colors in meat.
Anyway after baking them set them aside and continue cooking with the sauce thus you can cook the spaghetti in a salted water for no more of 7 minutes.
Now the sauce preparation.
In a wide pan add olive oil and the garlic.Dont chop it, just press the cloves with a knife and mash them gently.When the olive oil being heated, the garlic cloves start to free their fragrance and give to the oil a perfect taste .After having add the garlic cloves add the leaves of the herbs(i never add them in the end ,when i make this sauce).Next ingredient you have to add,is tomatoes.Place them in the pan and let them cooked for 3-5 minutes.Then add 2 glasses of water,salt and pepper and let the sauce cooked for 15 minutes and when this time pass add the spaghetti in the pan. Mix it gently with the sauce and cook together with the sauce and the meatballs another 5-8 minutes. In the end the tomato sauce must be remained enough to be served with a thick sense. If the liquid of the sauce isnt enough just add some water (boiled) during the preparation....