Good ol’ Spaghetti and Meatballs

March 30, 2010 § Leave a comment

Here’s a tried and tested recipe for no-fail spaghetti and meatballs which your children will devour and your husband will delight in! These taste even better the next day so it won’t be a complete tragedy if there’s leftovers – they make a delicious lunch. 😉

In a bowl combine:

  • 500g pork mince
  • 1 egg
  • 2 tablespoons of tomato paste
  • 2 mushrooms, grated
  • 1 carrot, grated
  • 1 garlic clove, crushed
  • 1 tbsp parsley
  • 1 shake of Vogels’ Herbamere* or a good seasoning of salt and pepper

Make sure the mixture is thoroughly mixed, this is best done using your hands.

Cook the meatballs:

  1. Preheat heavy based wide frypan/skillet on a med-high heat
  2. This is done in 2 batches. To the pan add 2 tsbp rice bran oil and using a soup spoon scoop some of the meat mixture, roll in your (wet) hands into balls and place onto fry pan.
  3. Cook for 3 mins either side til browned, remove from heat and place on plate.
  4. To the hot pan, add 1 tin of diced tomatoes and 1 jar organic pasta sauce. Skim off excess oil with a spoon. Simmer on a med heat for about 3 mins.
  5. Add meatballs back to the pan, into the sauce. Cook on a med/low heat for 20 minutes until the meat balls are cooked all the way through.
  6. Serve on top of wholemeal spaghetti with lashings of Parmesan cheese.

*Vogel’s Herbamere can be found in the health-food aisle. It’s a certified organic all purpose season – adds great flavour and depth to meals.

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