I must confess, I’d never eaten spaghetti and meatballs. Never. And now I know what all the fuss is about, I realise what I’ve been missing out on for all these years and I’m so glad we made a whole heap.
J made these, from his ‘secret’ recipe. Secret, in that, he just added a bit of this and a bit of that. So I’m going to try and tell you what was in these and you can have a go replicating them, but there won’t be a recipe at the end of this post.
I’ve been stocking the fridge and freezer like a mad women, J wonders if all people do this before having a baby or just food bloggers. What do you think?
So his contribution was three servings of meatballs, this way we would just have to cook some spaghetti and we would have a quick, easy, nutritious and delicious dinner. To 750 gm of beef mince, he added 2 eggs, a handful homemade bread crumbs, some chopped rosemary, a diced onion and salt and pepper. Mixed together well and made 39 meat balls.
They all got pan fried and then added to a sauce that I had made. The sauce was your typical rice tomato based sauce, but I got a tip from Katie’s (Katie 180) Instagram feed. She’d blitzed up a bunch of veggies with store bought pasta sauce to jam pack as many veggies into her bolognese sauce.
So recently I did the same. A huge amount of ‘winter’ type veggies going bad in the veggie crisper, got chopped up and steamed, then added to the food processor with a tin of tomatoes and a tin of store bought pasta sauce. I packaged it into 500 gm bags and froze. For this sauce I added more tinned tomatoes, some tomato paste, salt and pepper and some basil.
Our dinner serve got the special treatment. 10 meatballs and sauce were spooned into a baking dish, bocconcini broken over the top and then into the oven it went.
The gooey, melted cheese and the steamy hot balls got spooned over al dente spaghetti, and a small sprinkle of parmesan over the top is the perfect way to welcome Autumn.