Monday, 20 January 2014

Recipe - Spaghetti and Meatballs

THE EXPLORER IS BACK. Now I have someone to join me in my inactivity. OR THAT'S WHAT I THOUGHT. On the day of his arrival, I went to meet him from the station wearing my precious new coat, fried him an egg, hung out for a while and then he shooed me away so he could 'study'. So, I set my concentration back to cooking, with a particular focus upon making things bind. I helped Juicy bind some meatballs the other day. Well, I say 'helped', when I really mean she did all the hard stuff but then I got to put on a REALLY GREAT ikea apron and roll them into balls while she shelled some broad beans. But anyway, it got me to thinking: what's stopping ME from rolling meat into balls? Nothing.
Spaghetti and meatballs
1 onion, finely chopped
2 cloves garlic, finely chopped
A few sage leaves, finely chopped
A sprig of thyme, leaves picked off
250g beef mince
250g pork mince
1 egg
70g breadcrumbs

Fry the onion and garlic in butter until translucent. Let cool.
Mix the other ingredients in a bowl. Once the onion and garlic has cooled, add them to the bowl.
Mix everything together with your hands.
Form into golf ball sized meatballs - it yielded about 20.
Heat a tablespoon of vegetable oil in a large frying pan and browning the meatballs in two batches, using tongs to turn.

1 onion, finely chopped
4 cloves garlic, finely chopped
10 cherry tomatoes
1 can plum tomatoes

Place the cherry tomatoes in a medium heat oven for about 20 minutes until roasted.
Fry the onion and garlic in olive oil over a medium heat until browned.
Add the roasted cherry tomatoes and canned tomatoes.
Season with salt and pepper and simmer for about an hour.
Add the browned meatballs and simmer for a further half an hour.
I served this with spaghetti tossed with a little garlic and parsley butter and parmesan.

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