Spaghetti with Beef & Anchovy Meatballs

A fellow Hungarian foodie, Gabojsza has prepared some anchovy meatballs lately. I liked the idea a lot, and wanted to cook it somewhen as a quick dinner. Here I must confess, that I have never had spaghetti with meatballs before. The reason is simply: I hated tomato sauce, so no meatballs or anything else. Now this has changed already long ago, but I always ended up with a bolognese instead of meatballs. I had some leftover anchovies so the opportunity was just perfect to make it. I have changed the recipe which inspired me and added capers and oregano to the mince. Star anise, clove and coriander seeds make the tomato sauce exciting.

Ingredients:
for the meatballs:
500 g beef mince
50 g breadcrumbs
1 twig fresh oregano or 1/4 teaspoon dried
1 onion
1 teaspoon olive oil
8 anchovy fillets
zest of 1 lemon
2 tablespoons capers
salt, pepper
for the tomato sauce:
500 g passata
1 tablespoon olive oil
1 onion
1 carrot
2 celery stalks
1 big garlic clove
100 ml white wine
1 star anise
2 cloves
1/4 teaspoon coriander seeds
handful of black olives
1 teaspoon sherry vinegar
1 twig thyme
1 bay leaf
bunch of fresh basil
salt, pepper

To make the meatballs, first chop onion and sautee in oilve oil, then add oregano. Remove from the heat and transfer into a bowl, add mince, chopped anchovy fillet, capers and lemon zest. Mix it well together and season with a little salt and pepper. Form about walnut size balls and fry them in a really hot pan. For the sauce grate onion, carrot, celery stalk and sautee in olive oil. Then add garlic, spices (use a bag or something so that you can remove it easy when ready), thyme and bay leaf. Pour white wine over it and as soon as it has absorbed add meatballs, passata and black olives. Cook for about 15-20 minutes. Then season with salt, pepper and sherry vinegar. Add basil and let it stand for 5-10 minutes, then remove basil and spices.