Monday, 17 February 2014
Spaghetti and Meatballs
Mmmm yum! Who doesn't love a good old fashioned plate of spaghetti and meatballs! I served these ones 2 ways - for the kids and hubby I put them on Gluten Free spaghetti (I used the San Remo brand) and for myself I made 'spaghetti' out of zucchini and carrots (using a spiraliser tool, but you could just use a grater and grate long strips. It will just be a little more like fettucini or linguine than spaghetti!).
Blending the mix - Gorgeous green!
Beautifully browned and ready for their saucy bath and a bit of a bake
The final product - Meatballs in a tomato, capsicum and mushroom sauce on a bed of zucchini and carrot 'spaghetti'
Gluten-free, grain-free, nut-free, dairy-free, soy-free, sugar-free
500g Beef mince (or mince of your choice)
2 cloves garlic
2 handfuls of baby spinach (or any leafy green)
salt and pepper
a handful of parsley
1 400g tin tomatoes
4 cloves garlic, grated
1 capsicum (any color - I used green, but it doesn't matter which one)
2 cups chopped mushrooms
1/2 cup water
1 large zucchini
1 large carrot
a drizzle of olive oil
1. In a blender or food processor, place the garlic, onion, spinach, egg and parsley. Blend until well combined.
2. In a large bowl, place the mince. Add the blended vegetable mixture and mix well to combine. Add salt and pepper to season.
3. Take small handfuls of the mince mixture and shape into meatballs (use any amount you like depending on how large you like the meatballs. Place on a large plate.
4. Heat a large frying pan with a small amount of oil over a medium heat. Add the meatballs and cook until gently browned on both sides. You may have to do the meatballs in 2 batches, as overcrowding the pan will make it difficult to brown them nicely. Once the meatballs are cooked, place them in an ovenproof dish.
5. Preheat your oven to 220C.
6. In the same frying pan you used to cooked the meatballs, add the tinned tomatoes and garlic. Simmer gently for about 5 minutes, then add the water, mushrooms and capsicum. Cook for a couple of minutes, add a pinch of salt and a grind of pepper. Pour the sauce over the meatballs. Cover the baking dish with tinfoil (or a lid of some kind) and bake for about 20 minutes until the meatballs are cooked through, and the sauce is bubbling and delicious.
7. While the meatballs are cooking, prepare your spaghetti. If you are using GF spaghetti, prepare according to the instructions on the packet. If you are making the vegetable spaghetti, take he zucchini and carrot and using either a spiraliser or grater, create 'noodles'. You can either have the vegetables raw with the drizzle of olive oil, or you can plunge the spaghetti into a pot of boiling water for about 20-30 seconds so that they are only just cooked, then remove from the water and drizzle with the oil.
Serve the meal with steamed broccoli or a salad