Wednesday, 6 November 2013

Oh Mamma Miaaa Meatballs

For most of yesterday I had been craving spaghetti with a tomato sauce, so I had a flick through one of my favourite cook books- Gizzi Erskine's Skinny Weeks and Weekend Feasts and came across this beauty of a recipe. Off I popped to Tesco and came back with the ingredients to make this masterpiece. I have slightly adapted this recipe to suit my tastes, but on the whole it is mostly similar to the original. The wonderful thing about this recipe is it only has about 600 calories and is low in fat. The recipe calls for spelt spaghetti, but you could use normal if you wish.

I was so hungry when I got home I forgot to take a picture of my ingredients and unfortunately only got my camera out when I had started to prep things. Any way to make this marvellous meatball extravaganza for 3 hungry people you will need:


  • 400g free range pork mince
  • 150g Chorizo finely diced
  • 2 small onions finely chopped
  • half teaspoon dried oregano
  • half teaspoon fennel seeds
  • 4 garlic cloves
  • 500ml passata
  • splash Worcestershire sauce
  • 300ml chicken stock
  • capful red wine vinegar
  • pinch sugar
  • fresh basil
  • parmesan 

1. Start by mixing your mince, 100g chorizo, oregano, and one of the onions and mix together.


2. Divide into 12 balls and pop in the fridge to firm up.


3. Next make your sauce, bash up the garlic and fennel seeds in a mortar and pestle (or a cup and rolling pin like us) until well combined.


4. In a pan, gently fry your second onion until soft and add the remain 50g chorizo.


Oh how I love the colour of the golden oil from the paprika in the chorizo mixing with the onion. YUM!

5. Add the garlic and fennel mix and cook for a further two minutes.

6. Add the passata, worcestershire sauce, stock, vinegar, sugar and let it gently simmer for 20 minutes.


7. Whilst your sauce is simmering, in a frying pan gently fry your meatballs until golden brown on the out side and then pop into the tomato sauce.



Sorry couldn't help my self...

8. Leave the meatballs in the sauce to cook right through and intensify in flavour.

9. Meanwhile, cook the spelt spaghetti in boiling salted water for 7 minutes or until al dente.

10. Plate up and slurp at that spaghetti for all your hearts content (go on whilst no one is looking).



xxxxx



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