On top of spaghetti…

spaghetti

spaghetti On top of spaghetti...

…all covered with cheese, I lost my poor meatball when somebody sneezed! Yes it’s spaghetti and meatballs! This is one of my favorites Hmm it also reminds me of the sooo cute scene from Lady and the Tramp when they accidentally share the spaghetti strand and end up in a surprise kiss!! Ah one of the most romantic scenes. Yes I realize it’s dogs… but come on don’t tell me you don’t think it’s cute! Alright, enough jabbering here is what you’ll need:

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Spaghetti and Meatballs

  • 800g lean minced beef
  • 7 medium tomatoes-quartered and lightly salted
  • 2 onions- very fine chop
  • 10 garlic cloves- very fine slices
  • 3 teaspoons of mixed or 7 spice
  • 5 fresh mint leaves- finely chopped
  • 10 fresh basil leaves-finely chopped
  • 1/3 cup fresh parsley, packed and finely chopped
  • 1 sprig thyme-picked
  • 2 tablespoons dry oregano
  • 1 teaspoon sugar
  • 1 cup good red wine
  • 2 pieces of brown bread
  • Olive oil
  • 1/4 cup vegetable oil
  • 500g fresh spaghetti, cooked

If you haven’t noticed yet this is a rather healthier version in comparison to other recipes. I have omitted the milk, egg, Parmesan cheese, the Italian sausage and even pork chops. you can also use whole wheat or gluten free spaghetti.

Let’s begin with the tomato sauce:

Pour enough olive oil into a sauce pan to cover the bottom and add all 6 finely, finely chopped garlic cloves.  let sit for a while before you heat. In the meantime, prep the tomatoes and the onion. Now turn the heat on high and let the garlic cook till it reaches a very light brown color… do not let it burn! Now add the onion and cook for about 5 minutes or till the onions are translucent. Do stir the onions and garlic a couple of times, to ensure the garlic does not turn too dark and burn. Now add the tomatoes, salt, pepper, 1 teaspoon of thyme, parsley, basil and oregano. Lower the heat and cover. Let simmer for 5 minutes. Now add 1/2 cup of water and the wine, cover and simmer.
 On top of spaghetti...

For the meatballs:

In a food processor add the minced meat, onion, garlic, 7 spice, 1 teaspoon salt, parsley, mint and give it a few black pepper grinds. Take the bread and wet it lightly under a faucet. Now squeeze the water out and add it to the processor. Add a splash of wine and turn it on hi for 2 minutes or until well mixed. In the meantime go back and stir the tomato sauce. Take all the meat out of the processor and give it one final manual mix.  Generously fill a tablespoon with the mixture and begin making balls. Halfway thru go back to the sauce and stir. Place a large frying pan over medium heat (use two pans if you can), pour vegetable oil and begin frying the balls, 5 minutes on each side. Go back to the sauce and stir it. Turn them over and cook for another 5 minutes. repeat once. Stir sauce again and then mix in the meat balls and the oil into the sauce. Cover and simmer. Now begin cooking the spaghetti. Once the spaghetti is drained, be sure to drizzle some olive oil on it. This will ensure the spaghetti doesn’t stick together should you not be mixing it with the sauce. Dish up and generously sprinkle with Parmesan cheese.

Mangiare di tutto!

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6 Responses to “On top of spaghetti…”
  1. techie 1 May 2008 at 4:31 pm #

    I love the twist of adding mint leaves to the spagetti and meatballs, I love adding mint to my food and love cooking middle eastern dishes. Great site!

  2. Chef Erik 1 May 2008 at 5:12 pm #

    I’ve never tried mint with meatballs(or veggie meatballs). Look very like some good ol comfort food. Extra cheese for me please!

  3. Zen Chef 2 May 2008 at 12:17 am #

    Hey, you’ve got meatballs, i have bolognese! Are we communicating on some subliminal level? I hope so! 🙂

  4. michelle hays 2 May 2008 at 10:42 am #

    How exciting! A cooks blog! I love to learn new recipes. Im gonna be checkin in on you from now on.

  5. Renee Sharou 26 October 2012 at 12:28 am #

    Miss Bethany . I love this site,just discovered it and i feel like i am in lebanon 4 years back . I am hoping that one day I am going to be able to go . Your recipes especially the frekheh made me so nostalgic . Thank you

  6. Renee Sharou 26 October 2012 at 12:30 am #

    sorry i meant to say 40 years back

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