Italian style spaghetti and meatballs
Mar 29, 2006 7:29:08 GMT -8
Post by glynys on Mar 29, 2006 7:29:08 GMT -8
One of our no counters posted this recipe, I am sure she won't mind me sharing it with you all.
For the meatballs,
2 tsp garlic salt (I used granules, original post)
2 tsp ground ginger
500grms extra lean minced beef
4 spring onions, very finely chopped
1 small egg, lightly beaten
2 Tbsp mixed chopped herbs(parsley,oregano & basil) 1tsp each of dried could be used
salt and pepper to taste.
For the sauce.
2 onions peeled and finely chopped
1 400grms, (14oz) can chopped tomatoes
1 courgette finely diced
2 garlic cloves peeled and crushed
2 Tbsp chopped basil(2tsp dried could be used but fresh is best)
1-2 Tbsp sweetener
250mls ( 8fl ozs) beef stock
salt and pepper to taste
350grms (12ozs) spaghetti
1. make meatballs by combining all the ingredients in a mixing bowl and using fingers mix thoroughly. Cover and chill for 2-3 hrs or overnight to let flavours develop.
2. Place the onions in a large saucepan with the tomatoes,courgette,garlic,basil,sweetener and stock. Bring to boil,reduce heat and simmer gently for 10-12 mins. season and keep hot.
3. Divide the meat mixture into 24 portions and shape each one into a ball. Add to the tomatoe mixture, cover and cook gently for 20-25 minutes, stirring occasionally until the meat is cooked through and tender.
4. Cook spaghetti according to instructions on packet.
5. To serve . divide the spaghetti between four warmed shallow bowls or plates and top with the meatballs and sauce.
For the meatballs,
2 tsp garlic salt (I used granules, original post)
2 tsp ground ginger
500grms extra lean minced beef
4 spring onions, very finely chopped
1 small egg, lightly beaten
2 Tbsp mixed chopped herbs(parsley,oregano & basil) 1tsp each of dried could be used
salt and pepper to taste.
For the sauce.
2 onions peeled and finely chopped
1 400grms, (14oz) can chopped tomatoes
1 courgette finely diced
2 garlic cloves peeled and crushed
2 Tbsp chopped basil(2tsp dried could be used but fresh is best)
1-2 Tbsp sweetener
250mls ( 8fl ozs) beef stock
salt and pepper to taste
350grms (12ozs) spaghetti
1. make meatballs by combining all the ingredients in a mixing bowl and using fingers mix thoroughly. Cover and chill for 2-3 hrs or overnight to let flavours develop.
2. Place the onions in a large saucepan with the tomatoes,courgette,garlic,basil,sweetener and stock. Bring to boil,reduce heat and simmer gently for 10-12 mins. season and keep hot.
3. Divide the meat mixture into 24 portions and shape each one into a ball. Add to the tomatoe mixture, cover and cook gently for 20-25 minutes, stirring occasionally until the meat is cooked through and tender.
4. Cook spaghetti according to instructions on packet.
5. To serve . divide the spaghetti between four warmed shallow bowls or plates and top with the meatballs and sauce.