Saturday, 8 October 2016

Spaghetti and Meatballs

Ingredients for the meatballs:
1 lb ground beef
1/2 lb ground pork
1 large egg
2 tablespoons breadcrumbs
2 tablespoons chopped onions
2 tablespoons chopped basil
Salt and pepper to taste

Ingredients for the tomato sauce:
10-15 large tomatoes
1 scotch bonnet pepper (optional)
1 large onion bulb
Bouillon cubes (maggi/knorr)
Salt and pepper

Mix all the meatball ingredients in a bowl and roll balls into preferred size.

Fry the meatballs in shallow oil. You will make the tomato sauce with the same oil so don't use too much oil or too little. (I used about 2-3 cooking spoons of vegetable oil).

After the balls have browned on all sides, take them out of the oil and set aside.

Now blend all the ingredients for the tomato sauce and pour into the oil.

Cover the pot and let it simmer for about 5-10 minutes. Then season with salt, pepper, maggi and curry. Add the meatballs and simmer for another 3 minutes.

Add some freshly chopped basil leaves to the tomato sauce.

Serve over cooked spaghetti and finish off with some shaved parmesan cheese.