6: SIMPLE SPAGHETTI AND MEATBALLS FROM KERRYANN'S FAMILY COOKBOOK

6: SIMPLE SPAGHETTI AND MEATBALLS FROM KERRYANN'S FAMILY COOKBOOK
 
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Ingredients

Ingredients
Method
 
  • 250g good quality minced beef
  • 250g good quality minced lamb
  • 1 tsp dried oregano
  • 1 tsp dried paprika
  • 1 tsp ground cumin
  • 12 cream crackers
  • 1 egg
  • salt and pepper
  • olive oil
  • 1 x batch tomato sauce
  • 500g dried spaghetti
Start by crushing the crackers, place them in a tea towel and bash with a rolling pin until they make fine crumbs. Pour the crackers in to a mixing bowl, add the herbs and spices then crumble in the mince. Add the salt and pepper then the egg. Use your hands to scrunch the mixture together really well.

Wet your hands then divide the mixture into pieces. Lightly roll with your hands into 18 -24 balls.

Place a large frying pan on a medium heat. You may need to cook the meatballs in batches. When the pan is hot enough place the meatballs in the pan and cook for around 5 minutes until they look golden brown and are cooked through. Turning them to brown all over using a wooden spoon. Break one open if you are unsure, if it's pink inside cook for a further 2 minutes. Turn the heat down if they brown too quickly.

Fill a large saucepan with salted water and place on a high heat. Bring to the boil.


Place the sauce in a medium saucepan and leave on a simmer for 10 minutes stirring occasionally.

Add the meatballs to the saucepan of sauce and stir a few times to coat the meatballs. Cook on a low simmer for 20 – 25 minutes.

Meanwhile cook your spaghetti in the pan of salted boiling water according to the packet instructions. Drain the spaghetti then tip back into the large saucepan. Drizzle the spaghetti with a little olive oil. Pour the sauce and meatballs over the spaghetti. Divide between bowls using tongs and serving spoons.

Serve with salad and home made garlic bread.

6: SIMPLE SPAGHETTI AND MEATBALLS FROM KERRYANN'S FAMILY COOKBOOK

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This recipe was uploaded by FoodTube

 
 
Cost of recipe (with pasta) – £11.91
Cost per portion - £1.99

Serves 4 – 6

Method


Start by crushing the crackers, place them in a tea towel and bash with a rolling pin until they make fine crumbs. Pour the crackers in to a mixing bowl, add the herbs and spices then crumble in the mince. Add the salt and pepper then the egg. Use your hands to scrunch the mixture together really well.

Wet your hands then divide the mixture into pieces. Lightly roll with your hands into 18 -24 balls.

Place a large frying pan on a medium heat. You may need to cook the meatballs in batches. When the pan is hot enough place the meatballs in the pan and cook for around 5 minutes until they look golden brown and are cooked through. Turning them to brown all over using a wooden spoon. Break one open if you are unsure, if it's pink inside cook for a further 2 minutes. Turn the heat down if they brown too quickly.

Fill a large saucepan with salted water and place on a high heat. Bring to the boil.


Place the sauce in a medium saucepan and leave on a simmer for 10 minutes stirring occasionally.

Add the meatballs to the saucepan of sauce and stir a few times to coat the meatballs. Cook on a low simmer for 20 – 25 minutes.

Meanwhile cook your spaghetti in the pan of salted boiling water according to the packet instructions. Drain the spaghetti then tip back into the large saucepan. Drizzle the spaghetti with a little olive oil. Pour the sauce and meatballs over the spaghetti. Divide between bowls using tongs and serving spoons.

Serve with salad and home made garlic bread.
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