Road Trip Spaghetti And Meatballs Recipe With Tom - Shelf Life

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Nov. 16, 2021

We're back with season 2 of Shelf Life! After filming season 1 in his flat by himself, this time around we've upped the ante and created a brand new studio to take you through an array of delicious recipes, inspired each week by a different aisle of the supermarket! First up, follow Tom on his culinary journey as he makes his interpretation of Spaghetti Meatballs inspired by both his love for Bun Cha - the world-famous Vietnamese dish of grilled pork and noodles - and a cancelled trip to the south of Italy!


For pasta and sauce:
Canned plum tomatoes 4 Can (40 oz)
Onion 1 (((peeled and halved)))
Sugar 1 Teaspoon
Nduja 150 Gram
Unsalted butter 80 Gram
Basil sprigs 2
Salt To Taste
Spaghettini/Fedelini 500 Gram
For meatball:
Fresh breadcrumbs 90 Gram
Eggs 2 Large
Garlic 6 Clove (30 gm)
Brown onion 1 Large (((about 120 gram)))
Pork mince 500 Gram
Beef mince 500 Gram
Dried oregano 2 Teaspoon
Finely chopped fresh oregano 2 Tablespoon
Flaked salt 1 1/2 Tablespoon
Grated parmesan 40 Gram (((fridge
For spice mix:
Fennel seeds 1 Tablespoon
Black pepper corns 1 Teaspoon
Cloves 3
Ground cinnamon 1/2 Teaspoon
Nutmeg 1/2
For the spring rolls:
Vietnamese rice paper 6 (((roll wrappers)))
Luke warm water 500 Milliliter
Caster sugar 1 Tablespoon
Canned meat balls 240 Gram (((6 cans of 40 g each, chunks of meatball mix)))
Low moisture, part skim mozzarella cheese 100 Gram (((cut into batons)))
Basil leaves 2 Tablespoon (((optional)))
Neutral oil 2 Cup (32 tbs) (((For deep frying)))
For serving:
Toasted pine nuts 1 Tablespoon (((roughly crushed)))
Radicchio 1 Small (((finely shredded)))
Pickled red chilies 1 Tablespoon
Fresh herbs 1 Tablespoon




1. Put all of the ingredients into a saucepan and place over medium-low heat and cook for 1 hour.

2. Remove the onion halves and basil stalks. Set aside until ready.



1. Puree your onion and garlic until smooth and add to the breadcrumbs. Mix to combine and set aside to hydrate for 10 minutes.


2. Grind your spices to a rough powder.

3. To the breadcrumb mix, add spices, a third of both the meats, the eggs and the salt and mix well. It should be pasty and wet.

4. Add all remaining ingredients and gently mix until everything is just combined.

5. Form into large meatballs (this makes about 10 meatballs if you are making spring rolls, otherwise 12) and place them on a lined tray.

6. Place under the grill (broiler) for 6 minutes or so then flip and cook grill (broil) for a further 6 minutes.

7. Drop into your (hot) tomato sauce, place the lid on and remove from the heat to finish poaching in the hot sauce.



1. Form the meatball mix into 40g logs and place a strip of mozzarella in each one.

2. Dip your rice wrappers into the warm (sugared) water very briefly and place onto an oiled surface or plate.

3. Place the meatball piece in along with a basil leaf (if using) in the centre of the round wrapper and fold tightly like a burrito, ensuring to remove any air bubbles as you go. 4. Repeat with the remaining mixture then place uncovered in the fridge for 20 minutes.


5. Deep-fry at 170°C until crisp and lightly golden.

5. Remove to a rack until you are ready to serve.



1. Boil your pasta to very al dente in plenty of salted boiling water and add to sauce (from which you have removed your now-perfect meatballs).

2. Add a little pasta water if the sauce and pasta is too dry.

3. Transfer the tomato pasta to a plate and top with the meatballs and a smattering of parmesan.


4. Build your bowls with a little pasta, a meatball, fresh herbs, toasted pine nuts, radicchio and the crisp spring roll. Dig in!

Recipe Summary

Difficulty Level: Medium
Cook Time: 85 Minutes
Ready In: 85 Minutes
Servings: 4