We make a half quantity of the original recipe, so you can easily double this recipe for 4 people, having said that, this amount easily fed the 3 of us plus one lunch left over for the next day. I used 250 grams of spaghetti for this amount of meatballs and sauce.
Jamie's philosophy includes getting more veggies into our diet so a simple salad was made to go along side the spaghetti and meatballs, again it was very simple but packed with flavour.
The makings of the Meatballs
Beautiful Basil, this Basil must have come from interstate or a green house in Queensland as I know for sure that Basil is not growing like this in any garden in Queensland at the moment.
The lovely Rosie starting the demonstration
For the meatballs you will need-250 grams of lean beef, 6 Sao biscuits, smashed to smithereens, 1 teaspoon of Dijon mustard, 1 1/2 teaspoon dried oregano, 2 small sprigs of rosemary, finely chopped, 1 egg to bind and a good grind of salt and pepper. Using your hands, mix all the meatball ingredients together really well
And roll into 12 even golfball size meatballs
Add to a medium hot pan with a little oil
And gently brown on all sides
Meanwhile make the sauce using 1 can diced tomatoes, 1/2 a medium onion, diced, 1 clove garlic, finely chopped, 1/4 a fresh long red chilli, finely chopped, not quite a 1 tablespoon of Balsamic vinegar and a good grind of salt and pepper.
Sauté the onion until softened and lightly golden, now add the finely chopped garlic and chilli and sauté for 1 more minute, add the can of tomatoes and rinse out can with 1/2 a cans worth of water and add this to the pan also. Bring to a gently simmer and season to taste. Let bubble away for 10 minutes or so until reduced and thickened slightly
Sauté the onion until softened and lightly golden, now add the finely chopped garlic and chilli and sauté for 1 more minute, add the can of tomatoes and rinse out can with 1/2 a cans worth of water and add this to the pan also. Bring to a gently simmer and season to taste. Let bubble away for 10 minutes or so until reduced and thickened slightly
Add in the golden brown meatballs and bring to a gently boil, then turn down the heat and let bubble away for about 10 minutes or until no longer pink in the middle. This is a good time to get your spaghetti on.
For the salad-lay down a bed of alfalfa (50 grams) halve and slice a smallish cucumber, crumble over about 50 grams of danish feta, top with finely chopped dill or mint and a good handful of olives, finely chopped.
We make the salad directly into our take home containers. The dressing is 3 tablespoon olive oil to 1 tablespoon Balsamic vinegar, pop into a lidded jar and shake well. Dress salad just before serving,
Once meatballs are cooked through, sprinkle over a good handful of torn basil
At the end of the cooking class, we get to enjoy a bowl before going home
I think these meatballs are totally delicious and so easy, I also love the idea of using good old Sao biscuits instead of breadcrumbs, genius!
Over to you, what do you add to your meatballs to make them delicious?
Have a lovely day
💗Fi
One Year Ago-No Blog Post today
Two Years Ago-My Single Use Plastic Replacement for August
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