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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.
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