Summary

Ingredients

• 1 shallot (s)
• 3 clove (s) garlic
• 1 bunch basil
• 1 chilli pepper (s)
• 600 g minced meat, mixed
• salt and pepper
• breadcrumbs
• 800 g tomato (s), chunky, from the can
• 1 pinch (s) cinnamon
• sugar
• Olive oil, for frying
• spaghetti
• Parmesan, to grate

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Instructions

1. Peel and finely dice shallot and garlic cloves. Wash, dry and finely chop the basil. Core and finely chop the chilli pepper as desired. Mix the shallot, 1/3 of the garlic and basil and the chilli with the minced meat. Season with salt and pepper and thicken with breadcrumbs to create a mixture that can be rolled into balls.
2. Heat the oil in a large saucepan. Fry the meatballs on all sides until crispy and take them out again. Steam the rest of the garlic until translucent, add the tomatoes and simmer for 10 minutes. Season with a little cinnamon, salt, pepper and sugar, stir in the basil and add the meatballs. Let simmer for another 15 minutes.
3. In the meantime, cook the spaghetti in plenty of salted water and then drain. Serve with the sauce and the spicy meatballs. Grate fresh parmesan cheese over the top.