Spaghetti & Meatballs
This recipe combines the comforting flavors of roasted rosemary meatballs with a creamy mustard sauce served over a bed of perfectly cooked spaghetti. The aromatic blend of herbs and spices creates a tantalizing dish that is sure to impress your dinner guests.
— Constant Cookbook
Ingredients
- 1 Rosemary leaf
- 3 Jacobs crackers
- 1 heaped teaspoon of mustard powder + 1/2
- 250g minced meat
- 1 sml onion , 1/2 pepper
- 1 clove of garlic
- 1 egg
- 1 tbspn spoon dried oregano
- 200g spaghetti
- 20g margarine
- 15g flour
- 250ml semi skimmed milk
- drop of Thai sweet Chilli sauce
Instructions
- Prepare ingredients & equipment. Prepare oven at 180 C
- Chop rosemary into fine pieces 2
- Crush the Jacob crackers till in very fine pieces
- Add mustard powder, mincemeat, chopped rosemary, onion, garlic, pepper and oregano, sweet chilli sauce
- Crack the egg into the bowl and add a pinch of salt
- With clean, wet, scrunched-up hands mix well divide into 3 lg balls
- With wet hands divide each ball into three smaller ones(12 meatballs) drizzle with oil and put in oven for 10-15 minutes
- Place spaghetti into boiling water for approx. 10 minutes
- Plate up and serve spaghetti keeping warm
- Using a clean saucepan add flour, margarine, mustard powder and season. Add milk and whisk until the sauce thickens, is smooth and free of lumps.
Yield
Serves 2
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