I thought I’d do something different today. We’re having meatballs and spaghetti for dinner, so here’s my meatballs recipe.
500g premium grade mince (the best you can afford, or consider making your own)
250g sausage meat
breadcrumbs
1 egg
dried basil
dried oregano
freshly ground black pepper
rock salt (small amount)
spaghetti & meatballs
Put all ingredients in a bowl and mix together. Best to use your hands and really work everything through. Add enough breadcrumbs to help the mixture bind together. Form into balls according to what size you prefer, though I suggest keeping the size on the small side to ensure they cook through properly. If you have a deep fryer, deep fry them making sure to drain them very well. Otherwise, shallow fry in a reasonable amount of good quality oil, I use extra virgin olive oil. Make sure the oil does not have too strong a flavour so it doesn’t overpower the flavour of the meatballs. Drain well and keep warm if the sauce is not finished.
Sauce
400g tin of chopped tomatoes in juice
125ml chicken stock
125ml beef stock
Dried basil
Dried oregano
Freshly ground black pepper
50ml tomato paste
Combine all ingredients in a saucepan and heat over a low element. Allow to simmer for as long as necessary, stirring occasionally, but don’t let it dry out. The sauce should thicken.
Optional: You may like to put the meatballs into the sauce. They aren’t as crispy but they absorb the flavour.
Boil up the spaghetti according to the packet instructions. Fresh pasta is best. Put pasta on plates, place enough meatballs for each person, and ladle over sauce.
Grate some cheese – parmesan is traditional but the kids like ordinary cheddar or edam – and sprinkle over the meatballs, sauce and pasta.
Tags: recipe, spaghetti and meatballs