Meatballs with Spaghetti HT
Serves 4 Beef Pork Herbs Vegetables Spices
Main Course Eggless
240ml/8fl.oz. Beef Stock
1 x 400g/14oz tin Chopped Tomatoes
A pinch of Sugar
1 level teasp Dried Mixed Herbs
Salt and Pepper
1 Large Onion, finely chopped or grated
225g/8oz Minced Beef
225g/8oz Minced Pork
3 tbsp Freshly Chopped Parsley
Flour for Coating
Vegetable Oil for shallow frying
400g/14oz Long Spaghetti
1. Place the stock, tomatoes, sugar and mixed herbs in a medium sized saucepan.
Season well with salt and pepper and bring to the boil, stirring. Reduce the
heat, cover and simmer gently for 15 -20 minutes.
2. Meanwhile place the mince, parsley, onion, salt and pepper in a large mixing
bowl and mix well with your hands then form into balls about the size of a golf
ball, making sure you squeeze the meat to compact each meatball.
3. Roll each meatball in flour to give a light coating on all sides.
4. Heat the oil in a large frying pan until hot then add half the meatballs and
brown on all sides. Remove the browned meatballs with a slotted spoon, reheat
the oil, adding a little extra if necessary, and brown the remaining meatballs.
5. Pour off any excess oil from the frying pan, return all the meatballs to the
frying pan in one layer, then pour the tomato sauce over the meatballs and
simmer for 15 minutes, spooning the sauce over the meatballs several times during cooking.
Meanwhile, heat a large saucepan of water to boiling, add plenty of salt then
add the spaghetti and cook for about 10 minutes until al dente.
To serve -
drain the pasta in a colander, place in a large serving dish and pour the
meatballs and sauce over the top.
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