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Meatballs and Spaghetti

1

March 9, 2013 by marksetchfield

imageServes 6-8, prep time 45 minutes, cooking time 45 minutes

INGREDIENTS
12oz minced beef
1 egg
3 cream crackers
1/2 tsp oregano
1 beef stock cube
1 red onion, grated
2 tsp olive oil 

For the sauce
1 red onion, finely chopped
1 clove of garlic, diced
2 tins of chopped tomatoes
Splash of balsamic vinegar
1 tbsp tomato purée

To serve
1/2 packet of spaghetti
Basil leaves to decorate

Chef says: These are so easy to make and can be frozen. I sometimes double the amounts and freeze in portions.

METHOD
Place the minced beef in a large bowl and add an egg. Crush the cream crackers in a bag and add to the mix. Season, then add 1/2 tsp oregano and crush in the beef stock cube. Add a grated red onion and, with a fork, mix the ingredients together. Once the ingredients have combined, divide into four and keep dividing the amounts – you should have at least eight from each section. Roll the meat in your hands, pressing the mix together into round balls. When all the mixture is rolled, gently heat some oil in a large frying pan and brown the balls to seal the meat. Once all the meatballs are brown, turn off the heat and leave to stand. Meanwhile, in another pan, fry the onion and garlic. Add the chopped tomatoes, season, and add a splash of balsamic vinegar. Leave to simmer for 10 minutes, then add the tomato purée. Stir well, then add the meatballs and simmer for 45 minutes – the sauce should thicken slightly. Cook the spaghetti in boiling, salted water for 10 minutes and serve the meatballs in the sauce on top, then just add a few basil leaves.

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