This isn’t always going to be a thing where I post meals onto my blog but one Friday morning I was set to complete the task of making meatballs and pasta with a homemade sauce..
Ingredients for the meatballs:
200g of Turkey mince (or a mix of meat)
3/4’s of a large onion (finely chopped)
1 whole green pepper (finely chopped)
Two small celery sticks (chopped)
1 tsp of garlic salt
1 tsp of black pepper
2 tsp of chilli flakes
1 tsp of oregano
a pinch of fresh basil leaves (never cut always tear with hands)
Ingredients for the sauce:
100g of cherry tomatoes
a pinch of salt and pepper
a pinch of fresh basil leaves
Now anyone who knows me knows I love a challenge, the meat I used in the meatballs was just pork mince. Yet you can make turkey meatballs, ground beef or whatever your heart desires. In a large mixing bowl I added 3/4’s of a large onion (finely chopped) a whole green pepper (finely chopped) and two small celery sticks 1tsp of Garlic Salt (if you cant find just add one garlic clove and deduct it from the onion, celery and pepper mix) add 1 tsp of black pepper, two tsp of chilli flakes, 1 tsp of oregano and a pinch of fresh basil leaves. Add the end crust of the bread and brake the bread into half, you then rub both of the bread halves together and mix the meat, bread and spice + veg mix together.
Once this is done you then can shape them into balls (I evenly distributed the mix and made eight meatballs) on average this recipe makes eight big meat balls or twelve very small meatballs. Once they’re shaped place them into a container preferably over night (or for a few hours). I then started to cook the sauce, I blitzed cherry tomatoes in a blender with salt, a pinch of basil leaves and pepper. I let it reduce before adding water into the sauce. Whilst the sauce was simmering I put the meatballs into the oven and cooked them for 20-25 minutes. Once the sauce had reduced and thickened add the meatballs to the sauce and cook for a further 10 minutes.
You can cook any pasta you like I used the whole wheat napolina mafalda corta pasta with a touch of salt in boiling water. I love this pasta as the little ridges hold the sauce very well; it also takes less than 10 minutes to cook!
Once the meatballs are cooked take them off the gas and let it rest for five minutes, I served this dish with parmesan cheese on top.
This recipe is so simple and easy to make and it tastes like you have been cooking all day!
Tip one: When making the meatballs make sure you really season the meat well.
Tip two: The sauce is very simple to make but there isn’t a bad thing about using a jar if your feeling lazy.
Tip three: You can always change and tweak the recipe!
Tip four: Enjoy!!!!