Meatballs & Spaghetti

This is a slight variation of Jamie Oliver’s recipe from Ministry of Food, it is fantastic, I’ve just changed a few things to make it a little easier for the chef!

For this recipe I made 18 meatballs (they were about ping-pong ball size), I froze 9 and cooked 9.

For the Meatballs you will need:

Minced beef (500g)

Dried Rosemary (1tsp heaped)

Cream Crackers (x12)

Dijon Mustard (2tsps heaped)

Dried Oregano (1tbsp heaped)

Egg (x1)

Salt & Pepper (a pinch of each)

  • First pop your cream crackers into a freezer bag and seal, then bash then with a meat mallet until they are crumbs…

  • Next, pop the all the ingredients into a mixing bowl…

  • Mix all this together with your hands until all the ingredients are incorporated into the mixture…

  • Clean your hands and leave them a little wet (makes them less sticky) and make the meatballs rolling them in the palm of your hands. Set them to one side.

We will come back to them in a moment. Now for the sauce.

You will need:

Olive Oil (to fry)

Chopped Tomatoes (1 x can or carton)

Hot Chili Powder (1 x tbsp)

Medium Onion (x1)

Garlic (2 cloves)

Fresh Basil (1 sprig)

Balsamic vinegar (around 2 x tbsp)

  • Fry the onion and garlic in a little olive oil and stir until softened.
  • Throw in the chili powder and mix in, leaving it to fry for a moment.
  • Next, pour in the chopped tomatoes and stir it through.
  • Add the fresh basil separating the leaves.
  • Pour in the balsamic and let it simmer for a moment. Add a pinch of salt if needed.

  • Start boiling some water in a pan and throw in your spaghetti (60g per person)

  • In a separate frying pan heat some oil, make sure it covers the whole base. Add your meatballs into fry on a medium heat…and turn them over every couple of minutes…

 

 

 

 

 

 

 

 

 

 

  • Once they are cooked, pop them into the sauce. and mix around being careful not to break them, although they should be pretty solid.

  • Once your spaghetti is ready, drain and serve…

  • For the real deal add some cheese…

  • And then mix together! YUM!!!! You should have a rich sauce with just enough spiciness to give it a good kick. The meatballs should be a little crispy on the outside and soft and meaty on the inside, the flavour of the rosemary should be subtle and the whole thing should melt in your mouth. DEELISH!!!!

 

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One Response to Meatballs & Spaghetti

  1. Winston November 6, 2012 at 02:50 #

    Yum!!! That looks, as you would say, deelish! (apart from the smelly cheese). Love the photo of the spaghetti pre-boiling. Looking forward to cooking it!

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