CROWD PLEASER

BUDGET SPAGHETTI & MEATBALLS 

When I think of spaghetti and meatballs the first thought that pops into my mind is unhealthy. But it doesn't have to be this way. The second thought that springs to mind is tricky. The recipe below banished these preconceptions of mine. I spotted this recipe in the Chunky Cookbook 'Budget' yesterday. My partner was looking over my shoulder and began to plead that I cook it for friday dinner, as we were being very boring and staying in. I grudgingly agreed to make it. In hindsight I am incredibly glad that he spotted it, as the meatballs were divine! In addition, spaghetti & meatballs is one of those dishes that tastes even better after being in the fridge for the night.

Ingredients 


For the Meatballs

• 500g lean minced beef
• 40g fresh breadcrumbs
• the best way to do this is to take 1 slice of fresh bread (I used wholemeal), roughly cut it and place it in a blender. Blend for 10-20 seconds. 
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed 
• 2 teaspoons worcestershire sauce 
• 1 teaspoon fresh or dried oregano
• (fresh oregano is nicer. You will have to finely chop the leaves). 
• 30g plain flour 
• 2 teaspoons olive oil

For the Sauce 

• 800g tinned chopped tomatoes
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed 
• 2 tablespoons tomato paste 
• 125ml (1/2 a cup) beef stock

500g spaghetti

Optional- grated parmesan cheese, to serve 

Cooking- Meatballs

1. Preheat oven to 180 degrees celsius. Combine the beef, breadcrumbs, onion, garlic, worcestershire sauce and oregano in a bowl. Mix well. Roll the mixture into even balls, dust with the flour and shake off the excess. Heat oil in a frying pan over high heat. Cook the meatballs until they are brown in colour, around 5-7 minutes. Then place meatballs on an oven tray and bake for 10-15 minutes, or until browned through. Set meatballs aside. 

Cooking- Sauce 

1.  Puree tomatoes in a food processor or blender until they are liquid. Heat oil in a frying pan over medium heat. Add onion and cook until soft. Add garlic and cook for 1 minute. Add pureed tomatoes, tomato paste and stock and stir to combine. Bring to the boil and then add the meatballs. Reduce the heat and simmer for 15 minutes. 

2. Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain well in a colander and place in a serving bowl. 

3. Top the pasta with the meatballs and the sauce. Serve with parmesan cheese if desired. I found that the meatballs were so delicious that cheese was not needed! 

x E