Meatballs de Luxe with Spaghetti
These meatballs are good enough to rival Mama's. The added gelatine powder ensures moistness and tenderness, the mushrooms give bulky flavour and the ready-to-use Pasta Sauce simplifies preparation.
- Serves: 6 - 7
- Recipe Category: Meat beef, Traditional homegrown south african recipes
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Products in this recipe:
Liquid Beef Stock, Garlic Pepper Seasoning, Tomato & Basil Pasta Sauce, Pasta Spice
You Will Need:
Ina’s Tip
If you prefer to mince your own meat, buy a little extra chuck ± 600 g because all the fat and gristle must be cut away before chopping the meat in the processor. The recipe can be mixed in a food processor from start to finish. The order is as follows- Soak breadcrumbs, chop meat and progress as above.
Method:
Leave the bread to soak in a large mixing bowl in which you have measured the water and Beef Stock. Process the mushrooms roughly in a food processor. Add the mince, garlic and parsley, then sprinkle the gelatine over. Process until everything is just blended but not too finely chopped. Add Garlic Pepper Seasoning, egg, and cheese. Pulse until combined. Mash the soaked bread with a fork. Scrape the meat mixture out of the food processor into the bowl with the mashed bread. Mix lightly with a fork.
Shape and Bake Meatballs
Adjust the oven rack to the middle position and preheat the oven to 190 °C. With your hands, shape the meat mixture into meatballs - an ice-cream scoop works well to make them all the same size. Place the meatballs in one large oiled ovenproof dish. Drizzle with a little olive oil. Roast the meatballs open until they are nicely browned, ± 25 minutes. Remove from the oven and pour the Pasta Sauce over. Add the ¼ cup of water to the jar and shake it to remove every bit of sauce. Pour this over as well. Bake for a final 20 minutes. Serve with linguine or spaghetti and garnish with chopped parsley.
Spaghetti
Boil 500 g spaghetti according to the pack instructions. Drain, but reserve ½ cup (125 ml) of the spaghetti water. Return the spaghetti to the saucepan. Add 2 T (30 ml) olive oil, 1 T (15 ml) butter, ¼ cup (60 ml) of grated Italian-style hard cheese and the reserved pasta water. Season to taste with our Pasta Spice. Reheat just before serving in the pot while stirring lightly.
Meatballs de Luxe with Spaghetti
These meatballs are good enough to rival Mama's. The added gelatine powder ensures moistness and tenderness, the mushrooms give bulky flavour and the ready-to-use Pasta Sauce simplifies preparation.
- Serves: 6 - 7
- Recipe Category: Meat beef, traditional homegrown south african recipes
-
Products in this recipe:
Liquid Beef Stock, Garlic Pepper Seasoning, Tomato & Basil Pasta Sauce, Pasta Spice
You Will Need:
Method:
Leave the bread to soak in a large mixing bowl in which you have measured the water and Beef Stock. Process the mushrooms roughly in a food processor. Add the mince, garlic and parsley, then sprinkle the gelatine over. Process until everything is just blended but not too finely chopped. Add Garlic Pepper Seasoning, egg, and cheese. Pulse until combined. Mash the soaked bread with a fork. Scrape the meat mixture out of the food processor into the bowl with the mashed bread. Mix lightly with a fork.
Shape and Bake Meatballs
Adjust the oven rack to the middle position and preheat the oven to 190 °C. With your hands, shape the meat mixture into meatballs - an ice-cream scoop works well to make them all the same size. Place the meatballs in one large oiled ovenproof dish. Drizzle with a little olive oil. Roast the meatballs open until they are nicely browned, ± 25 minutes. Remove from the oven and pour the Pasta Sauce over. Add the ¼ cup of water to the jar and shake it to remove every bit of sauce. Pour this over as well. Bake for a final 20 minutes. Serve with linguine or spaghetti and garnish with chopped parsley.
Spaghetti
Boil 500 g spaghetti according to the pack instructions. Drain, but reserve ½ cup (125 ml) of the spaghetti water. Return the spaghetti to the saucepan. Add 2 T (30 ml) olive oil, 1 T (15 ml) butter, ¼ cup (60 ml) of grated Italian-style hard cheese and the reserved pasta water. Season to taste with our Pasta Spice. Reheat just before serving in the pot while stirring lightly.