Monday 22 June 2015

Meatballs in Rich Tomato Sauce served with Spaghetti

20 mins to prepare (from scratch)
1/2 hr - 40 mins simmer
Serves 4 adults

  • 500 gram mince (any)
  • 1/2 brown onion (diced)
  • 1 clove garlic (crushed)
  • 1/4 cup of parsley (chopped)
  • 1/4 cup of basil (chopped)
  • 1 sachet of tomato paste
  • 1 Egg
  • 1/2 cup of flour
  • Paprika
  • Salt & pepper to taste

  • 1 can crushed tomatoes
  • 1 cup of vegetable stock
  • 1/2 brown onion (diced)
  • 1 clove garlic (crushed)
  • 1/4 cup of parsley (chopped)
  • 1/4 cup of basil (chopped)
  • Paprika
  • Salt & pepper to your taste

  • Start with 2 bowls.
  • Chop up parsley, basil, onion and garlic. Place half in each bowl.
  • Add the remaining meatball ingredients to one bowl and sauce ingredients to the other bowl.
  • Squish the meatball ingredients through your fingers until all the egg, flour and other ingredients are all evenly mixed.
  • Roll meat into small balls. Approximately the size of your of your centre palm.
  • Pre heat your pan, add a little olive oil. Lightly brown off your meatballs.
  • Once your meatballs a browned, remove your pan from the heat for a moment and carefully add sauce to your meatballs. Ensure your sauce is room temperature or warmer.
  • Return the pan to low heat and simmer for at least a half hour to 45 minutes so the flavours can get to work.

Garnish with a dollop of cream or Greek yoghurt and basil.

Serve with your favourite pasta and garlic bread.

CAMPING TIP:   Next time you make this dish at home – prep a double batch of mince.  Freeze in a plastic container.  Take container camping with you next outing.  Once thawed, roll your meatballs, then brown off lightly.  Add 1 tin of spicy tomato soup once browned and you will have an amazingly tasty, inexpensive, fast dinner.  

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