Thursday, 11 December 2014

Spaghetti and Meatballs

Serves 4


I decided to make this after trying the spaghetti and meatballs recipe in the new EDC which is, frankly, a bit bland. I added a variety of flavour enhancing ingredients and the taste is vastly improved. The meatballs are cooked in the varoma, so you won't get a nice caramelised crust on them which you would by cooking them on the stove in a pan. If you prefer, you could quite easily follow this recipe but cook the meatballs on the stove rather than steaming them over the cooking sauce in the varoma. I opted for the convenience of an all in one dish and the result was very tasty. 




What's in it? 


60g fresh white breadcrumbs
80g skim milk
60g parmesan, cut into 1-2cm cubes
2 cloves garlic, peeled
6 sprigs parsley
500g low fat beef mince
2 eggs
1/4 tsp each of freshly ground salt and pepper
250g spaghetti

Sauce
1 onion, peeled and halved
1 clove garlic, peeled
40g tomato paste
30g balsamic vinegar
800g canned chopped tomatoes
1tsp sugar
2tsp vegetable stock paste or 1/2 tsp freshly ground sea salt
1/4tsp freshly ground black pepper
Small handfull torn basil leaves

How do I make it?


1. Soak breadcrumbs in milk. Set aside until needed. 

2. Place parmesan in mixing bowl and grate for 10sec / speed 8. Set half aside and leave the other half in the mixing bowl. 

3. Add garlic and parsley to mixing bowl and chop for 3sec / speed 7. Add mince, salt and pepper, eggs and soaked breadcrumbs and combine for 10sec / speed 5. Pour mixture into separate bowl and clean and dry mixing bowl. 

4. Lightly spray varoma dish and tray with olive oil. Shape mince mixture into meatballs approximately 4cm in diameter and arrange them in the dish and on the tray, not touching. Set aside. 

5. Place a large pot of salted water on the stove and bring to the boil.  Add spaghetti when water is at boiling point and cook per packet directions. 

6. While waiting for the water to boil, place onion and garlic in mixing bowl and chop for 3sec / speed 7.  Add olive oil and saute for 3min / 120°C (TM5) or Varoma (TM31) / speed 1. Add tomato paste and balsamic and cook for 1min / 120°C (TM5) or Varoma (TM31) / speed 1. Add canned tomatoes, sugar and stock paste or salt and freshly ground pepper. Put varoma in place to steam the meatballs and cook sauce and meatballs for 20min / varoma / speed 1. Add basil leaves to mixing bowl during last 5 minutes of cook time. 

7. To serve, drain pasta and place on plates. Place meatballs on spaghetti, pour over sauce and sprinkle with reserved parmesan. 


15 ProPoints per serve. 

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