Tuesday, 15 March 2011

2.2 Tuesday - Pasta with a chance of meatballs...

Meatballs and spaghetti


Onion, chopped
Thyme, chopped
Chopped tomatoes, tin
Garlic clove, chopped


Use half of the mince and keep the rest for another meal.
Put a pan of water on to boil for the spaghetti. Place the meat in a bowl with the chopped onion, seasoning and chopped thyme.

Mix together well then spoon some meat into your hand, squeeze and roll to form a meatball around the size of a large marble/small golfball and roll it in the flour.
Heat two spoons of oil in a pan and add the meatballs as they are made.

Remember to move them around with a wooden spoon so that they brown evenly on all sides.

This recipe should make around 20 meatballs.

When they are browned all over, use a plastic cooking spoon to remove as much oil as you can, then add half to a whole can of chopped tomatoes, clove of chopped garlic and spoon of seasoning.

Cook for 10 minutes while you prepare the vegetables, then add cornflour to thicken the meatballs and sauce. Cook for one more minute. Fetch the vegetables and then serve. 

This meal appears on Shopping List 2 

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