I’m not sure how you start a post about meatballs aside from saying meatballs goooooooood.
No but seriously, so good. As in hey you over there, I made meatballs twice in the past week.
TWICE. That’s normally only reserved for avocado on toast and well, uh, that’s about it.
I have a meatball recipe saved on Bloglovin, it’s all delicious looking and covered in a thick, gooey, I die, layer of mozzarella. And well, y’know, it’s actually been saved there for a good solid year and at no point did I want to whip it up enough to actually get my butt off the sofa and shuffle off to Tesco to buy all the ingredients plus a bottle of wine because what’s cooking without wine, really?
I’ve been putting off adding meatballs to my list of things I can cook, because they just seem like the faff-y meh sister of Spag Bol.
I blame it on a hideous meatball and spaghetti combo I ordered from Frankie & Benny’s once. Sob, what a waste of a meal out.
Anyway, point is, I was wrong and meatballs are bae af and we should all make them forevermore because they’re SO easy.
I made one batch with beef (so yum, but y’know, a little bit less yum on your bowel which is like saaaaaaave me from cancer) and another with turkey which were a little less flavoursome but my scales basically did a happy dance the next day, so you get my gist.
I served mine with spaghetti and garlic bread, but the leftovers are also cracking in a cheese toastie with jalapenos (you might actually break into a couple of pieces because of the pure joy sliding through your veins) or with quinoa, hot sauce and natural yoghurt if you’re on a health kick.
(makes enough for two with hefty leftovers)
500g mince (whichever meat your heart desires)
2 x 500g carton passata
4 garlic cloves
Breadcrumbs (or 6 cream crackers whacked in a blender – best food hack EVER)
ALL the parmesan
100g spaghetti per person
Pre-heat your oven to 180 degrees.
Whack your mince, breadcrumbs, egg, some chopped basil and salt and pepper into a bowl of mix it all together.
Use your hands to mold the mixture into small balls and place on a greaseproof paper-lined baking tray.
You should make 10-12, now whack these in the oven for 20 minutes.
In a large deep frying pan add your onions and garlic and a little slither of olive oil, and then after five minutes add your passata.
Here’s where I just add crazy shit from the cupboard like I’m making Spag Bol – some random green dried herbs, bit of red wine, bit of balsamic vinegar, salt, pepper and lots and lots of basil.
Simmer this on a low heat and then once your meatballs are cooked, add them to the pan for a further 20 minutes.
Cook up your spaghetti in a pan with salt.
YOU ARE GOOD TO GO. SERVE WITH YOUR WEIGHT IN PARMESAN.