Tfg's Italian Meatballs
- Prep time - 10 minutes
- Cook Time - 60 minutes
- Protein - 37g
- Carbohydrates - 50g
- Fat - 15g
- Calories - 483
- Yields - 4 servings
Shopping & Ingredients List
Method
1. Put mince, 2 crushed garlic cloves, 3 tbsp of oregano, 2 tbsp of basil, all the parsley, 1 tsp of cayenne pepper, 3 tbsp of paprika and a little tomato puree together first in a mixing bowl mix it all together until everything is blended. You can use a food processor rather than by hand if preferred.
2. Crush the mini cheddars until they are crumbs & add these to your meat & spice mixture. Followed by the egg. Carry on mixing until the texture is a little sticky.
3. Once mixed & ready, coat very lightly in a little flour & fry in a frying pan on a medium-high heat until just the outside is browned. Once fried, dab a little to get any excess oil off and set aside, covering with foil to keep warm until the sauce is ready.
4. Finely chop the onion & fry in a large pan. When the onion is a little softer, add the chopped tomatoes & passata & the remaining spices. Mix it all together.
5. Add the meatballs to the sauce & cook for one hour on the lowest hob setting with the lid on, stir occasionally to prevent sticking
6. Cook spaghetti according to packet instructions and serve with meatballs and sauce.
