Pasta and meat balls on a Saturday night, yummy!
Follow cooking instructions on package.
- Meat balls
500 g minced meat (I used elk)
1 dl milk/cream (I used Oatley cream)
4 tbsp millet flakes (bread crumbs, potatoe flour etc can also be used)
Spices: oregano, salt & pepper
You can also add garlic, minced onion, other spices etc to flavour the meat.
I find it easiest to use my KitchenAid when I make meatballs. Add the meat to the mixing bowl, I let the machine go for a few minutes before I start adding the other ingredients. Add the egg, min, add the cream a little at a time while the machine is going. Add the spices, bear in mind that processed meat from the shop normally is saltier and fattier than home processed meats (I learned this the hard way yesterday, did not add enough salt to the elk minced by my father-in-law, and the flavour was quite bland). At the end, add the millet flakes one tbsp at a time. Form the meat balls with (I use two teaspoons to get bite size). Let them rest on a plate/baking sheet until the sauce is ready.
- Tomatoe sauce
1 bottle possata (finely chopped tomatoes)
1/4 onion finely chopped
1 tsp minced garlic
Some water or cream
Spices: the same as you used for the meat balls
Sprinkle of Xylitol
I took the easy way out today! Fry the onion on low heat till soft, add garlic, stirr, then add the tomatoe sauce. Bring to a boil. Turn down the heat and add the spices. To make the sauce thinne;, add water, to make the sauce creamier; add cream. Let it simmer for a couple of minutes. Taste if you’ve got a balanced sauce. Add a bit of Xylitol/sugar to balance the tomatoes if you find the sauce too ‘twangy’.
When the sauce is ready, add the meat balls, let them simmer on low heat for 10-15 minutes while you cook the spaghetti. Cut a meatball in half to check if they’re cooked through.
Serve with sprinkle of parmesan, newly ground pepper and a simple salad.
I didn’t manage to get a picture of the food before we wharfed it down, borrowed the picture from this page Madame Shi