makes 36 Servings
~ 30 min
- 1 kg Montana Meats Fat free mince
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 5 sprigs fresh thyme
- 150g oats
- 50g Parmesan/mozzarella cheese
- 1/2 medium onion, finely chopped
- 2 eggs, lightly beaten
- 2 tsp garlic, finely chopped
- 1/2 tsp fresh ginger, finely chopped
- 2 tsp lemon rind, grated
- 100g shoulder bacon, finely chopped (optional)
- a little plain flour for rolling
- Oil for frying
- ~For the Tomato Sauce~
- 410g tinned peeled, chopped tomatoes
- 1 small onion, chopped
- 1 medium carrot, chopped
- 5 cloves garlic, chopped finely
- 2 tbsp brown sugar
- salt and pepper to taste
- 4 sprigs fresh thyme
- 3 bay leaves
Spaghetti and meatballs is one of those common dishes that are enjoyed at the dinner table by both the young and old. It’s a pretty simple fix with an amazing result in flavour. Make sure you use fat free, a.k.a steak mince as it works much better and is obviously more lean, perfect for those who are health conscious. I especially love Montana Meat’s fat free mince which I used in this recipe, the quality is superb! We’ll waste no time and jump straight into it.
Resources/Equipment You Will Need
- Medium sized pot
- Frying pan
- Slotted spoon
- Chopping board
- Sharp knife
- Tablespoon
- Teaspoon
- Wooden spoon
- Grater
- Platter/Wide plate
Quick Instructions
- As always, get your ingredients ready. These include 1 kg Montana Meats Fat free mince
1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp freshly ground black pepper
5 sprigs fresh thyme
150g oats
50g Parmesan/mozzarella cheese
1/2 medium onion, finely chopped
2 eggs, lightly beaten
2 tsp garlic, finely chopped
1/2 tsp fresh ginger, finely chopped
2 tsp lemon rind, grated
100g shoulder bacon, finely chopped (optional)
a little plain flour for rolling
Oil for frying~For the Tomato Sauce~410g tinned peeled, chopped tomatoes
1 small onion, chopped
1 medium carrot, chopped
5 cloves garlic, chopped finely
2 tbsp brown sugar
salt and pepper to taste
4 sprigs fresh thyme
3 bay leaves - Put the first 13 ingredients into a bowl and mix. Roll them up into balls then roll into a little flour, coating them lightly and put on platter/wide plate. Refrigerate for at least 20 min or until required. Prepare the sauce. Do this by adding all the remaining ingredients into a pot and bring to a boil then reduce heat and gently simmer for 30 min. Stir frequently, breaking up any tomato lumps and preventing it from sticking. When sauce is done, taste for seasoning and adjust accordingly,set aside.
- Heat oil in pan and fry in batches until browned all around and set aside covered to prevent them from becoming dry Prepare your spaghetti as usual.
- Take set aside sauce and add to the pan. Give a quick stir then add the meatballs. Simmer on low heat for 5 min. Your meal is ready. Grate some Parmesan cheese in each plate just before serving. Enjoy!
Let me know how it goes when you try it out in your own kitchen in the comments below.
