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Today7.00am - 9.00pm
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Special spaghetti and meatballs

Serves 4
Prep time: 15 minutes
Cooking time: 1 hour

"This dish is a weekly meal for my family, we love its fresh ingredients, its rich flavour and the humour that comes with eating it. Its origin is Italy but I made it own by adding a few special touches hear and there, I really hope you enjoy this family friendly dish."

Ingredients

Method

  • 400 gm Minced lamb or beef
  • 1 Packet spaghetti
  • 3 cloves garlic
  • hand full of basil
  • 1 1/2 dried oregano
  • 3 large tomatoes
  • 50 gm butter
  • 2 eggs
  • 1 cup bread crumbs
  • 250 gm mozerella
  • Parmesano regiano for taste
  • 1 1/2 cans tomato puree
  • salt & pepper to taste.
  • Olive oil
View the method
  1. Add mince, oregano, 1 chopped garlic clove, salt and pepper into a bowl and combine.
  2. Add eggs and bread crumbs and stir till everything is evenly combined.
  3. Roll each meatball into a ball about the size of a dessert spoon, poke a hole into the meatball and add a chunk of mozerella, mold the meat around the cheese and make sure there is no holes.
  4. Place meatballs on a lined try and set in fridge for 15-30 mins.
  5. Turn on the oven to 180 degrees.
  6. Cut the stalks off the tomatoes and cut an X shape at the top, being careful not to pierce all the way through, brush with olive oil and salt and bake in oven for 15 mins.
  7. Get a large pan/skillet and add in the butter and a little bit of oil, get the meatballs and brown each one at a medium temperature.
  8. Take tomatoes out of oven.
  9. Put the meatballs in the oven and turn the oven down to about 130 degrees.
  10. Let the tomatoes cool down while you finely chop the garlic and bazil.
  11. Peal the skin of the tomatoes and de-seed and roughly chop.
  12. In the pan you cooked the meatballs in, fry off the garlic the add the tomatoes, the tomato purée and salt and pepper, let that heat through.
  13. Get a big pot and fill with water and 3 tbsp salt, bring to boil and add spaghetti.
  14. Return meatballs to the tomato sauce and simmer until pasta is cooked.
  15. Serve with freshly grated parmesan and basil.
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