Spaghetti with meatballs in tomato sauce

First, grind the beef pulp and fat in a meat grinder. Then, in a blender, blend finely chopped green onions, parsley and garlic, adding 100 ml of cold water, until you obtain a smooth paste. Combine the resulting paste with minced meat. Season the mixture with salt and pepper, knead thoroughly with your hands for 5-7 minutes. Cover with film and place in the refrigerator for 30 minutes.

Peel and finely chop the onion and garlic. Sauté them in a large sauté pan in olive oil until softened, about 5 minutes. Add the tomatoes along with the liquid and 100 ml of water. Cook the sauce over medium heat, stirring, for 7-8 minutes. Remove from heat, add finely chopped basil leaves, stir, then add salt and pepper to taste.

Mix flour with dried herbs. Wet your hands in hot water and form the minced meat into walnut-sized meatballs. Dredge meatballs in flour mixture, shaking off excess flour.

Heat oil in a large frying pan. Fry the meatballs in batches until golden brown on all sides. Place finished meatballs on paper towels to remove excess fat.

Place the meatballs in a saucepan with the prepared tomato sauce. Bring to a boil and simmer over low heat, covered, for 10 minutes. While the meatballs are cooking, prepare the spaghetti.

Boil water in a large saucepan, add salt and cook spaghetti according to package instructions. Drain in a colander and immediately place on warmed plates. Place meatballs and sauce on top. Serve immediately.