Easy to make meatballs and spaghetti


Italian Meatballs & Spaghetti

INSTRUCTIONS FOR MAKING 16 MEATBALLS

Preheat the oven to 200*C/400*F/Gas 6 Cooking time: 20 minutes

Wash hands before starting to cook and after handling meat. Boil a kettle for the spaghetti

You will also need: olive oil, salt, pepper, a portion of dried gluten-free spaghetti, Parmesan or Cheddar Cheese to sprinkle. Equipment: A large bowl, oven-proof dish, large frying pan and saucepan

Ingredients for 4 meals x 1 (eg: two “ready” meals and two for the freezer, saves time and money)

500g minced beef/lamb or pork

1 tsp dried oregano

3 stalks of fresh rosemary (dried or frozen)

I clove of garlic

I small onion chopped fresh or frozen

2 tins of tomato (chopped or whole)

Fresh basil (or frozen)

1. Put first three ingredients into a large bowl. Season with salt and black pepper. Mix with a fork then scrunch up with fingers to mix thoroughly. Divide mixture (this will be easier to make 8 balls from each half). Roll a golf ball size of mince between your palms to form each ball and place in an oven-proof dish. Wash hands and put dish into the oven to cook.

2. Heat a large deep frying pan on a medium heat and add a glug of olive. When it begins to shimmer add the garlic and gently fry for 3 minutes stirring then add chopped onion and fry gently stirring until very lightly browned. Keep two basil leaves for decoration then roughly chop rest and add to pan. If using frozen herbs add, one tablespoon of basil.

3. Add two cans of tinned tomatoes and stir well with a pinch of salt and pepper. Lower heat and simmer gently for 10mintues, stirring from time to time until the sauce thickens slightly. Meanwhile add boiling water from kettle to a saucepan with a pinch of salt then add dried spaghetti, gently pushing it under the water as it softens. Cook for 10 minutes as the sauce is thickening.

4. When meatballs are browned all over, remove from the oven. Check they are cooked through by pressing down on one, the juices should be clear. Turn heat off pan with sauce. Spoon meatballs into the sauce with some of the meaty sediment and stir. Check the spaghetti is cooked - a little hard is good – al dente. Drain and add to a serving dish. Add four meatballs and sauce to the spaghetti and sprinkle with basil leaves. Eat immediately with a grating of parmesan or cheddar cheese

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