Spaghetti Meatballs {Don’t be upsettti eat da spaghetti}

Spaghetti Meatballs {Don’t be upsettti eat da spaghetti}

Never regretti to eat da spaghetti! Aaah I can’t stop guys. I’ve been saying this (in a very bad Italian accent) ever since I made some spaghetti and meatballs the other night. It was a completely jippo’d meal – we had such a lovely long weekend when I came home on Monday Afternoon after literally being out the whole day, I started to cook. and cook. and cook. I made a thai salad to keep in the fridge for those days when I need lunch or a snack in a hurry (this works great by the way, just keep the dressing separate and add when you need to), I made madeleines which I have been dying to make since I bought that silicone Madeleine pan on reduced to clear from Pick n Pay (It was R55 c’mon), and then I made this dish for supper. I was going to make another salad but after washing all the dishes I called it a day.

Ingredients:

  • Oil
  • 1/4 onion
  • 10 – 12 meatballs of your choice  
  • 1 tin chopped tomato
  • 1 garlic clove
  • 1 tsp chilli flakes
  • 1 tsp sugar or xylitol
  • 1 tsp mixed herbs/origanum/thyme
  • salt to taste
  • Spaghetti or Linguine cooked
  • Grated parmesan

Method:

  1. I had made kebab for Eid and had some in the freezer. They were already rolled into balls but not cooked. You can also use sausage meat as a quick fix.
  2. Add some oil to a pan, and brown your meatballs. When the meatballs are brown and any water dried up add the chopped onion and garlic. Saute for a few minutes but do not brown.
  3. Add the chopped tomato and all the seasoning. Rinse out the tin of tomatoes with a splash of water and add it to the pan.
  4. Simmer this mixture on medium heat until it reduces to your desired consistency.
  5. Once it has reduced add the spaghetti or linguine to the pan and combine.
  6. Top with grated parmesan and enjoy!



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