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Am I the only one who used to think that a spaghetti dish without meatballs was outrageously incomplete?
I learnt the hard way to cope without them as the economy grew tighter. We just have to admit though, that adding meatballs to a delicious spaghetti dish gives it a whole new vibe .
So when you ask me, “would you like some meatballs to go with your spaghetti………..illd most definitely scream yes please!!”
If you are cluless about making meatballs, don’t worry I gat you!
You would be a pro in no time, trust me. Illd also throw in an extra sauce recipe for the meat balls.
WHAT DO YOU NEED?
INGREDIENT LISTING
- Bread crumbs
- Minced meat
- Onions
- Carrots
- Eggs
- Greek youghurt (best believe, I usually go with Mich and kay)
- Spices (Paprika, Suya, Black pepper, thyme)
- Bouillon cubes
- Oil for cooking
- Grated ginger and garlic (optional, as I am not really a fan)
- Tomato paste/purée
- Canned tomatoes
STEPS
1. Transfer your minced meat into a bowl
2. Grate in your onions
3. Add your spices(suya, black, paprika pepper and thyme)
4. Season with a pinch of salt and bouillon cubes for taste
5. Pour in your breadcrumbs and Greek youghurt
6. Break an eggs into the mix
7. Mix it all together and then scoop into small balls
8. Fry on medium heat with a little oil and ensure that all sides are well cooked and brown
If you wanna be extra and make it a meat ball sauce, here is what to do
1. Take out the meatball from the oil, and add in cut onions.
2. When onions are nice and transparent, put in your tomato paste and then follow through with your canned tomatoes.
3. Add your spices and season to perfection, not forgetting your bouillon cubes and salt to taste.
4. Cook for 5 to 10 mins and then throw it your meatballs for a finishing touch.
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