Thursday, September 05, 2013

spaghetti and meatballs

I was in the mood for something American lately, after reading a few american fiction novels! there's something about reading about a certain food that makes you want to cook it. except if it's from Enid Blyton.... the food she describes in her books don't sound at all appealing... hard boiled eggs with cucumbers, raw tomato, rock cakes and... potted meat? no thanks! [not to mention cold chicken, cold sausages and bear tarts....]

what's the difference between spag bol and spaghetti and meatballs? wouldn't they taste the same? I always thought so, but now I think that the fact that the meat's rolled up into a ball  gives it a different texture and mouthfeel that adds to the experience. So, I'd say this is an improved spag bol. 

Just cook it the same way you would a spag bol, but instead of browning the mince, you mix it with an egg, breadcrumbs and any seasonings you like such as grated parmesan, salt, pepper, oregano, basil and minced garlic. I think I added paprika and garlic powder to mine! Roll them into balls and simmer them in the tomato sauce until cooked. 
Serve with extra grated parmesan on top.

to make it healthier, add chopped capsicum, grated carrot, peas, green beans or even spinach to the tomato sauce! 

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