A favourite staple for many, cheap and easy to make, kids like it, and the ingredients are easy to source.
This time I kept them very plain, as we had visitors that aren't too keen on really rich food.
Ingredients
Meatballs
Sauce
How to?
Mix all ingredients for the meatballs, it should be quite a thick paste. Roll the balls to the size you like, I like about a tablespoon of mixture (or a little more). Place meatballs in the fridge for 1/2 hour (this prevents them from falling apart).
Whilst the meatballs are 'setting' in the fridge, place the sauce ingredients in a large saucepan and bring to a simmer, add the meatballs, gently and simmer for about 15 minutes. Serve on top of spaghetti, sprinkled with grated cheese and shredded Greek Basil. This will serve 6 - with leftovers!
I like Greek Basil because it is milder and quite sweet.
This time I kept them very plain, as we had visitors that aren't too keen on really rich food.
Ingredients
Meatballs
- 200 g Beef mince
- 200 g Veal / pork mince
- 1/2 cup Breadcrumbs - mixed with enough milk to make a paste
- 1 teaspoon lemon zest
- 1 tablespoon grated Parmigiano Reggiano - (Parmesan is fine)
- 1 teaspoon Garlic powder
Sauce
- 700 g bottle Pasata
- 2 cups Chicken stock
- 1 tablespoon Brown sugar
- salt and pepper to taste
- Grated cheese and shredded Greek Basil to serve
How to?
Mix all ingredients for the meatballs, it should be quite a thick paste. Roll the balls to the size you like, I like about a tablespoon of mixture (or a little more). Place meatballs in the fridge for 1/2 hour (this prevents them from falling apart).
Whilst the meatballs are 'setting' in the fridge, place the sauce ingredients in a large saucepan and bring to a simmer, add the meatballs, gently and simmer for about 15 minutes. Serve on top of spaghetti, sprinkled with grated cheese and shredded Greek Basil. This will serve 6 - with leftovers!
I like Greek Basil because it is milder and quite sweet.