Spaghetti and meatballs
| Recipe By: | Nina Timm |
| Serves: | 4 |
| Cooking Time: | 40 minutes |
| Serving Suggestion: | Serve with cooked noodles and lots of grated parmesan. |
| Prep Time: | 15 minutes |
Ingredients
- 650 g beef mince
- 2 large onions, 1 grated, 1 chopped
- 4 slices slices of brown bread (not seedloaf)
- 1/2 cup Worcester sauce
- 1.5 g pepper
- salt
- 250ml fresh parsley,finely chopped
- 1/2 tsp coriander, ground
- 2 410g tins chopped tomatoes
- 1 small tin tomato paste
- olive oil
- 5 garlic cloves, finely chopped
- 250 to 500ml cold water
- zest and juice of 1 lemon
- Canola oil
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Cooking Instructions
- Soak the bread in water for about 2 minutes. Squeeze the bread to remove all the water.
- Add the bread, the grated onion, Worcester sauce, 2 tsp of salt, 125ml of chopped parsley, the ground coriander and pepper to taste to the ground beef. Mix with the hands, but do not over-mix.
- Make small meatballs and brown them in a skillet with some olive oil. Set aside.
- To make the tomato sauce, heat some olive oil in a big pot, add the chopped onion and garlic and fry until slightly browned.
- Add the chopped tomatoes, tomato paste, garlic, water, salt and pepper to taste, lemon zest and juice, and a little sugar. Cook the sauce for 10 minutes.
- Place the browned meatballs into the sauce, place the lid on the pot and let the meatballs simmer for another 20 to 30 minutes.
- Add the remaining parsley and serve on cooked noodles.
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