My delicious homemade meatball recipe!
It is slightly higher on the calorie end but is still a great meal you can whip up for the family!
You just have to try this!
Fry light spray
Pan for the spaghetti
Dolmio original sauce or you can make your own
Lamb/Beef Mince 500g-1kg depending on how many you want to make (lamb or beef work really well)
Breadcrumbs (I used Paxo ones)
30g/small sprinkling of mozzarella cheese
Seasonings; I used Salt, Pepper, Oregano, Chilli Powder, Piri Piri & Italian Herbs
4-5 Garlic cloves
1-2 onions diced (you want them to be fairly small)
Frozen mixed veg
Mr Naga; for those of you that like spicy goodness ;)
Spaghetti (If batch cooking to handfuls if only using 500g mince then a good handful will be plenty of spaghetti)
Step 1- Add your mince to a bowl then add your seasonings and give it a stir! Chop up your onion nice & fine and add 4-5 minced or chopped finely garlic cloves!
Step 2- From here add a small glass/100ml milk, the egg and breadcrumbs to the mixture! Then give this all another mix up, for this part you may want to use your hands to make sure it is completely covered and everything is mixed in well!
Step 3- From here lay out a tray with some foil, give it a little spray with fry light so they don't stick! Using a teaspoon, spoon p some of the mixture and using your hands roll the mixture into little balls! Line on the tray and keep going until you've used up all the mixture!
Step 4- Preheat your oven to 200 degrees celsius, and place the meatballs in there for 20 minutes.
Step 5- Start to make your sauce. You will need to grab the Worcester sauce, mr naga, dolmio and tomato puree; leave these close by. Add in a generous handful of frozen veg and spray the dish with fry light, the veg will need about 5-7 mins. When it's been 20 minutes take the meatballs out of the oven, then add them to your cooking dish.
Step 6- While that's going and has 10 mins left get your spaghetti ready. Boil the kettle, add the water to the pan and pop the spaghetti on. For al dente you will only want to cook the spaghetti for 10 mins. Then add your Dolmio to the cooking dish and make sure the heat is on a low simmer. Then add the Worcester sauce just a dash of it, then add couple of teaspoons of the tomato puree and a spoonful of mr naga.
Step 7- Once that's been simmering for 10 mins add your spaghetti the cooking dish once drained. From here stir and give it a good mix. Leave to simmer for another 5 mins and then it's ready to plate up!
Step 8- When plating use a base of spinach or kale on your plate. Then top with the mixture, bit of spaghetti & sauce with 3-4 meatballs. For a finishing touch you can add a small sprinkling of mozzarella cheese on top!
If you give it a go please drop me a comment below and I would love to have your feedback on this recipe!