A new survey today revealed that spaghetti Bolognese is our favourite supper on a cold winter evening but in Her.ie, we always like to spice things up a bit.
Spaghetti and meatballs is the perfect dinner to cosy up to on this chilly Halloween night and we have some tricks up our sleeve when it comes to making your meatballs the best Italian you’ve ever had.
This recipe will feed six.
Ingredients
Meatballs
700g of mince meat (beef, pork or lamb, depending on your taste)
Ten cream crackers
One teaspoon of dried rosemary
One teaspoon of dried basil
One teaspoon of tomato puree
One large egg
Salt and pepper to taste
Simple Tomato Sauce
One tin of chopped tomatoes
One large red onion (diced)
Three cloves of garlic (finely chopped)
One tablespoon of olive oil
One teaspoon of dried chili flakes
One tablespoon of balsamic vinegar
Salt and pepper
Method
In a sandwich bag, crush your crackers into fine crumbs using a heavy object such as a rolling pin. If you have a food processor lightly pulse until crumb-like, but not so much that you are creating dust.
In a large bowl combine the all of your meatball ingredients and bring them together using your hands until the mixture binds together.
Divide the mixture into four equal balls, and then divide each ball into six. This will leave you with 24 meatballs. Leave on a plate in the fridge until ready to use.
Now it is time to get cracking on your sauce. In a pan, lightly fry your onions in olive oil until they are translucent (about five to six minutes).
Add your garlic. Next, pour in your tomatoes along with your balsamic vinegar, chili flakes, salt and pepper.
Bring to the boil before reducing to a simmer.
Place your meatballs into the sauce and cover with the lid of a large saucepan.
Cook for 40 minutes turning regularly. If the pan becomes dry, add a drop of water or milk.
Serve over spaghetti and top with a basil leaf and shavings of parmesan.
