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Pasta Dishes

Spaghetti & Meatballs

Serves 4

2 teaspoons olive oil
1/2 medium onion, chopped (1 tsp dried)
2 garlic cloves, minced (1 tsp dried)
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 large eggs, lightly beaten
1/2 teaspoon each dried basil, oregano and parsley flakes
1/2 teaspoon salt
500g lean ground beef (90% lean)

350-400 g Spaghetti

1 tin italian whole peeled tomatos, chopped
1/2 tbsp olive oil
2 cloves garlic crushed (1 tsp dried)
1 onion chopped (1 tsp dried)
Pinch dried basil
1 tbsp tomato paste (or 1/4 c puree)
1 tsp sugar – or to your taste
Salt and pepper if desired

Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly.
In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes.

Cook the pasta sauce, and leave simmering.
Cook spaghetti as per packet instructions.

Add meatballs and sauce to drained spaghetti and serve.