The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

• If you'd like to re­duce the amount of oil used in the recipe, heat the pan with­out adding any oil to it. When it’s hot, add a layer of meat­balls, cover and cook for 2 to 3 min­utes. Then flip the meat­balls over and cook the other side for 2 to 3 min­utes. Pour the sauce on top and cook for 25 to 30 min­utes over medium flame.

• Add the sauce in­gre­di­ents to a pot and bring to a boil. Cook for 25 to 30 min­utes over a medium flame un­til it thick­ens.

• You are wel­come to adapt the sauce to your taste: re­duce the amount of spices you don’t like, and add more of those you do like, such as co­rian­der, basil, scal­lion and mint. You can also use any type of meat you like – chicken breast or thighs, or tur­key.

• Chil­dren love smaller, 2-cm. meat­balls. Pre­pare a sauce with oregano or fresh basil. Add the meat­balls and cook for 30 min­utes. At the same time, pre­pare spaghetti ac­cord­ing to di­rec­tions on the pack­ag­ing. Serve meat­balls and sauce over the spaghetti.

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