Recipe: Spaghetti meatballs

This post is for a dear friend who has asked for the recipe sometime ago, here you go D!

Hubby finds it amusing that I won't eat spaghetti bolognese, yet I will have spaghetti meatballs. Haha! Technically the same thing, just presented differently. I just prefer something to cut into, rather than digging into a plateful of slush.

We usually have beef mince in the fridge and canned tomatoes in the pantry. It is a no brainer and really quick to whip up. I happened to have carrots and some bacon this time in the fridge too, but you don't have to. It could be just as simple as mince and onions really. Just based on my own estimation on things as usual, so really, taste as u go ok?





Me and my pregnant brain forgot to include the bay leaf and egg in the photo LOL....AND I forgot to take a photo of the actual dish itself! *slaps head!*But u guys know how spaghetti meatballs look like right?

Seriously, this pregnant brain thing had better not be permanent!

Spaghetti meatballs

serves 4

400gm beef mince

1/2 brown onion diced

1 egg

splash of worcestershire sauce (I use Lea & Perrins)

bit of sugar

bit of flour

bit of water

1.5 tsp mixed herbs (I use masterfoods)

pinch of thyme (masterfoods)

1 bay leaf (optional)

carrot diced (optional)

bacon diced (optional)

1 can italian whole peeled tomatoes in juice (u can use diced ones as well)

salt and pepper to taste

olive oil

1. Mix the mince with the mixed herbs, egg, water, worcestershire sauce, sugar, salt and pepper. I see how the mixture looks like and then I put in some water and flour if necessary, it gives it more bite with the flour and prevents the meatballs from falling apart, and the water makes the meatballs alittle bit juicier. (sometimes I cheat and I also use sausages from the supermarket into the mix, I just squeeze out the meat from the skins!)



2. Roll out into golf ball sized meatballs and set aside for abit.



3. Cook spaghetti in a pot of salted boiling water until al dente and set aside.



4. Heat generous amount of olive oil in pan, throw in all the meatballs and cook it until it browns. It does not have to be fully cooked inside at this point. Remove and set aside.


5. Drizzle abit more olive oil and sautee onions for a minute or so, throw in carrots. Cook until just starting to brown or softened. Add bacon and wave it around for a little bit.



6. Add the meatballs, canned tomatoes and moosh up the whole tomatoes. Throw in a couple of pinches more of the herbs, worcestershire sauce, salt and pepper to taste. Also throw in the bay leaf now if you are using it. Leave it to simmer, until the sauce thickens. If you have some fresh basil leaves from the garden, here's when you throw a couple of them in as well.



7. Plate up your spaghetti and plonk the sauce on top.



8. Serve.