Meatballs with spaghetti
THIS recipe sounds a little bit adventurous if you’re new to cooking – but it isn’t.
Meatballs are really fun and easy to make. Although readily available to buy, this recipe produces something very different – plus creating them will give you a great sense of achievement.
If you like your food hot just add extra curry powder, or even hot chillies.
Ingredients:
500g lean minced beef 2 slices of dried-out wholemeal bread
1 small onion. very finely chopped
1 clove of garlic very finely chopped 2 carrots finely grated 2 tbsp fresh flat leaf parsley chopped 1 tsp curry powder 1 tsp tomato puree 1 tsp lemon juice 1 egg lightly beaten Finely chopped chillies (optional) Salt and ground black pepper For frying: 2 tbsp plain flour sifted onto a large chopping board 2 tbsp olive oil For serving: spaghetti tomato and basil sauce
Method:
Rub the bread into fine bcrumbs in a large mixing bowl and add the rest of the meatball ingredients (including the chillies or curry powder, if using).
Mix with your hands, working the mixture very thoroughly until all the ingredients are fully combined and evenly distributed.
Season really well to bring out all the different ingredients flavours.
Shape the mixture into individual rounds, preferably about the size of walnuts, and roll them in the flour to give a light dusting, shake off any excess flour. In a large frying pan heat the oil. When ready, add the meatballs and fry for about five minutes, gently shaking the pan to evenly cook them until the outsides are crisp and brown and the insides are no longer pink. Remove them from the pan and drain on kitchen paper removing any excess oil.
When ready to serve gently heat the meatballs through in the tomato and basil sauce and place each serving on a bed of spaghetti.
Enjoy!
Lesley and her husband Roberto own Roberto’s Italian Restaurant & Diner on Ocean Plaza, for more of Lesley’s recipes pop by and say hello or go to www.ritaliandiner.co.uk
NOTE: Beef is a powerhouse of protein, iron, zinc and numerous other essential minerals and vitamins – however, because of the saturated fat levels, red meat should be eaten in moderation.