Meat­balls with spaghetti

Southport Visiter - - For The Family -

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.


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


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.


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.ri­tal­

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.

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