MEATBALLS IN HERBED TOMATO SAUCE

INGREDIENTS

• 750g minced lamb

• 1 onion, chopped

• 2 cloves garlic , crushed

• 1 small beef stock cube , crumbled

• 1 1/2 cups ( 100g ) stale breadcrumbs

• 1 egg , lightly beaten plain flour

• 2 tablespoons olive oil

• 500g spaghetti pasta

• 2 tablespoons grated parmesan cheese

SAUCE

• 1 tablespoon olive oil

• 1 onion, chopped

• 1 clove garlic, crushed

• 410g can tomatoes

• 2 tablespoons tomato paste

• 1 1/2 tablespoons chopped fresh basil

• 1 tablespoon chopped fresh oregano

• 1 small beef stock cube, crumbled

• 1 cup water

• 1 teaspoon sugar

MEATBALLS IN HERBED TOMATO SAUCE METHOD:

Combine mince, onion, garlic, stock cube, breadcrumbs, and egg in a bowl. Roll 1 level tablespoon of mixture into a ball, repeat with the remaining mixture; cover, and refrigerate for 30 minutes. Toss meatballs in flour, and shake away excess flour. 

Heat oil in a pan, add meatballs and cook until well browned all over; drain on absorbent paper. Add pasta to a large pan of boiling water, boil, uncovered, until just tender, and drain; keep warm.

Just before serving, add meatballs to the sauce, cover, and simmer for about 10 minutes or until meatballs are tender. Sprinkle meatball sauce with cheese; serve with spaghetti.

Sauce: Heat oil in a pan, add onion and garlic, and cook, stirring, until the onion is soft. Stir in undrained crushed tomatoes, paste, herbs, stock cube, water, and sugar; bring to a boil before adding meatballs.

Serves 6.

Note: Meatballs can be made a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Meatballs suitable.

Microwave: Pasta suitable.

 

Also Read: MINTED GREEN PEA RAVIOLI AND LAMB SALAD