Spaghetti and meatballs

Serves 4 | Prep time: 20 minutes | Cooking time: 25 minutes | Total: 45 minutes

Product in this recipe

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  • Ground beef (500 grams)
  • Half a cup of breadcrumbs
  • 4 Dorot basil cubes
  • 4 Dorot parsley cubes
  • 2 Dorot fried onion cubes
  • Salt
  • Black pepper
  • ½ teaspoon baking soda (or 50 ml prepared soda)
  • 3 tablespoonful olive oil
  • 6 Dorot tomato sauce and basil cubes
  • One can crushed tomatoes (400 grams)
  • Two celery stalks


  1. To a bowl, add 4 cubes Dorot basil, 4 cubes Dorot parsley, 2 cubes Dorot fried onions, and set aside for a few minutes to defrost.
  2. Cut the celery stalks into thin slices.
  3. Add the ground beef, salt, pepper, soda, and breadcrumbs to the bowl. 
  4. Mix well with your hands, form small meatballs with a spoon, and place on a tray. If you have a scale: 25-30 grams per meatball.
  5. Roll the meatballs firmly with your hands so they retain their shapes during cooking.
  6. Heat a heavy Teflon pan well, add 3 tablespoons of oil and the meatballs, brown the meatballs, and drain.
  7. To a broad pot on medium heat, add the Dorot tomato sauce and basil cubes, the can of crushed tomatoes, and the celery. After 3-4 minutes, add the meatballs, and cook for 15 minutes.
  8. In the meantime, cook the pasta according to the instructions and drain.
  9. Taste the sauce and regulate the salt and pepper seasoning.
  10. Place the pasta on a plate, and add the meatballs and a bit of sauce.