Not overly imaginative today, but as I've spent the entire day deciphering students' mysterious arguments about globalization (including, in one particularly weird example, the lack of emotional engagement one has when eating McDonalds' burgers, as compared to meals prepared by "enthusiastic housewives". Hm), I felt carbs and comfort food was needed. So, this enthusiastic non-housewife decided to make emotionally-connected meatballs!
Basil and Garlic Meatballs and Spaghetti
Serves 2
250g free range or organic pork mince
3 finely chopped spring onions
3 cloves garlic, crushed
handful of basil leaves
small handful of grated parmesan
salt and pepper
Mix all ingredients (using the stalks of the basil, finely chopped, while reserving the leaves for the sauce) together with your hands making sure it's all combined. Mix into small meatballs (teaspoons of mixture roughly). Fry in a tbsp olive oil on a medium heat until browned on all sides...
...then add a jar of passata (or tomato puree - not tomato paste), a tsp sugar, salt and about a tbsp of balsamic vinegar or red wine vinegar. Simmer for about 10 mins or until the sauce has thickened slightly and the meatballs are cooked. Taste and adjust seasonings if necessary. Stir through the leaves of the basil and if you fancy it, some fresh spinach.
Serve with spaghetti, a drizzle of olive oil and a generous grating of parmesan. You can't have too much parmesan in my book.
Basil and Garlic Meatballs and Spaghetti
Serves 2
250g free range or organic pork mince
3 finely chopped spring onions
3 cloves garlic, crushed
handful of basil leaves
small handful of grated parmesan
salt and pepper
Mix all ingredients (using the stalks of the basil, finely chopped, while reserving the leaves for the sauce) together with your hands making sure it's all combined. Mix into small meatballs (teaspoons of mixture roughly). Fry in a tbsp olive oil on a medium heat until browned on all sides...
...then add a jar of passata (or tomato puree - not tomato paste), a tsp sugar, salt and about a tbsp of balsamic vinegar or red wine vinegar. Simmer for about 10 mins or until the sauce has thickened slightly and the meatballs are cooked. Taste and adjust seasonings if necessary. Stir through the leaves of the basil and if you fancy it, some fresh spinach.
Serve with spaghetti, a drizzle of olive oil and a generous grating of parmesan. You can't have too much parmesan in my book.
hahaha, I wonder what else will wind up under the "emotionally connected" label!! I love the idea of meatballs. Must work out how to make some relatively okay vege version. When we were kids, my Mum used to make a dish which we called porcupine balls. They were meatballs with rice in them that would cook in a rich tomato sauce. The rice was added to the meat uncooked and would steam in the meatballs. I think it was also served on rice? Anyway, we all loved it.
ReplyDeleteHaha, my grandma used to make those! I think we called them hedgehog meatballs, but they sound exactly the same. How funny!
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