Sunday, 6 May 2012


MINCED BEEFa most versatile and economic meat and the housewives favourite i would say. I remember when my children were small, and we were strapped for cash, i used to make as many different meals with mince as i could during a week.
But just because it's economic doesn't mean it cant be extremely delicious!
I first made this recipe for meatballs years ago but it is so tasty i have tended to put it on the specials board of every establishment i have worked at over the years and it is always enjoyed immensly.

250g Minced Beef
6 Slices Bread (processed to make breadcrumbs)
1 Onion (finely chopped)
Clove Garlic (crushed)
2 Tbsp Mixed Herbs
Salt & Pepper
1 Large Free Range Egg (Beaten)
2 14oz Tins Chopped Tomatoes
1 Onion
2 Courgettes
1 Red Pepper
4 Tbsp Tomato Puree
1/2 Vegetable Stock
Clove Garlic (Crushed)
Glass Red Wine (Optional)
Double Cream (Amount to suit taste)

Put all ingredients for the meatballs into a mixing bowl and work together with your hands until all ingredients are evenly mixed in.
Divide the mixture and roll into individual balls. I cant say how many balls you'll make as it will depend on what size you make them!
Heat a small amount of oil in a frying pan and add your meatballs. Seal the outside of the balls, then put in an ovenproof dish.

Make your sauce.
Chop the onion, courgettes and red pepper and fry off for a few minutes in an oiled pan with the garlic. Add the tomatoes, puree and stock (red wine also if desired), bring to the boil then simmer for 5 minutes. Pour over the meatballs, cover with foil and cook in the oven at 180C (160C Fan), 350F, Gas Mark 4 for approx 30-40 mins.
Cook spaghetti and portion on plate. Remove your meatballs from the sauce and place on spaghetti. Stir some double cream into your sauce for that lovely creamy taste and pour over the meatballs.
Meatballs And Spaghetti
Serve immediately!

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