Meatball Spahetti

This is my first attempt to make this seemingly kiddy dish. I've made some changes to the usual recipe - I just put whatever herbs and spices I got handy in my kitchen cupboard, and omit the breadcrumbs because I haven't got any around. But the result is excellent! The key is to use half/ half portions of ground beef and pork, and not just beef; then you'll have tender meatballs. I use Australian organic ground beef this time, and I think you'd definitely improve the taste and texture if you ground an even better quality beef yourself.

Ingredients: (for 2 to 3 people)

(For the meatballs) - ground beef 150g, ground pork 150g, 1/2 small onion (finely chopped), 1 egg (beaten), parsley (finely chopped), 1/2 tsp ground nutmeg, salt and freshly ground black pepper, corn flour, 2 tblsp olive oil

(For the sauce) - 1 can italian tomatoes, 1 tsp dried oregano, 1 clove garlic (finely chopped)

My friend told me that if you soak some bread (any sort will do) with a bit of water and add it to the meat mixture, this will make the meatballs very "smooth"!

Method:

  1. You need to prepare the meatballs a bit beforehand. Mix all ingredients for the meatballs (see ingredients) in a large bowl. (Use your hands to give them a good mix. You'll dirty your hands anyway for making meatballs.)
  2. Use a tablespoon or ice-cream scooper, scoop the meat mixture the size of a table-tennis ball and roll it with the palms of your hands into a round shape. Put them one by one on a plate. (This will make about 14 to 15 balls) Put the plate into the freezer for 30 mins, or the fridge if longer, to allow them to form a firmer shape.
  3. When the meatballs are ready, take them out from the fridge/freezer, and coat them with a thin layer of flour.
  4. In a frying pan, drizzle some olive oil (ordinary, not extra virgin) and fry the meatballs for 8 to 10 minutes, turning them from time to time..
  5. Cook dried spaghetti separately in salted, boiling water until al dente.
  6. While cooking the pasta, drizzle some olive oil (ordinary) in another saucepan, and fry the chopped garlic for a minute. Then pour into it a can of tomatoes. Add oregano and simmer slowly for a few minutes. Season with salt and freshly ground black pepper to taste. Tinned tomatoes are sweetened through cooking slowly.
  7. Arrange everything in a dish. Garnish with some more parsley and serve.