Meatballs With Spaghetti And Tomato Sauce Recipe
Servings: 12
Ingredients
- 225 gm chopped pork
- 1 dsp minced sage leaves
- 95 gm mortadella or possibly unsmoked bacon
- 2 Tbsp. freshly grated parmesan (parmigiano reggiano)
- 2 Tbsp. minced fresh parsley leaves 75g white bread without crusts soaked in 2 Tbsp. lowfat milk
- 1 lrg egg
- 1 x little nutmeg
- 1 x salt and freshly milled black pepper
- 12 Tbsp. groundnut or possibly other flavourless oil for frying
- 450 gm spaghetti
- 1 x quantity tomato sauce (qv)
- 1 x little parmesan (parmigiano reggiano)
- 1 x few fresh basil leaves
Directions
- To make the meatballs all you do is place all the ingredients into the bowl of a food processor and blend everything on a low speed till thoroughly blended.
- If you dont have a processor chop everything as finely as possible with a sharp knife and blend it with a fork.
- Now take walnut sized pcs of the mix and shape them into rounds you should end up with 24 meatballs.
- Put them in a large dish or possibly on a tray cover with clingfilm and refrigeratefor about 30 min to hard up.
- Preheat the oven to a low setting.
- When you are ready to cook the meatballs heat 1 Tbsp. of the oil in a large frying pan and over a fairly high heat add in 12 meatballs at a time and cook them till they are crispy and brown all over adding a little more oil as necessary.
- This will take 45 min per batch so as they are cooked remove them to a plate and keep them hot covered with foil in the oven.
- Cook the pasta and gently hot the tomato sauce.
- Drain the pasta return it to the pan and toss in the tomato sauce quickly mix well and then pile it on to plates.
- Top with the meatballs sprinkle with some freshly grated Parmesan and finish with a few basil leaves.
- The Americans invented meatballs to go with spaghetti and there are lots of grnd rules but the main criteria for any meatball is which it should have a kind of heat in the mouth lightness and not be heavy and bouncy These I think are just right.
- Serves 4 (makes 24 meatballs)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 207 | |
| Calories from Fat 44 | 21% |
| Total Fat 4.95g | 6% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 176mg | 7% |
| Potassium 171mg | 5% |
| Total Carbs 28.44g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.07g | 1% |
| Protein 11.31g | 18% |
