For some strange reason, I’m often not overly keen on events that involve me cooking. I spend so much of my time doing that, I don’t always feel like it when I’m going out. In the end though, I generally always have the most fun at these.
And fun is what I had a few weeks ago at the Fairlady magazine readers event. It was a pasta making workshop held at Jenny Morris’s Cook’s Playground in de Waterkant. The event co-incided with the pasta recipe booklet that was included in the May edition of the magazine. Justine Kiggen – the food editor- did a demo on how to make pasta, and then set us off to make 4 different pasta dishes with sauce.
The recipes were simple and tasty, but these meatballs stood out as being the best recipe of the night. They were juicy and soft, and will be my go-to recipe from now on. I added a little extra chilli because I like to feel the heat.
I like to make my meatballs a bit smaller so they cook quicker, and are generally a bit easier to eat. I also like more surface area of meat to undergo caramelisation, but it really is up to you.
Recipe | serves 4
- 2 x 400g tin tomatoes
- 1/2 cup chicken stock, prepared
- 2T tomato paste
- 1t paprika
- 1/2 – 1t dried chilli flakes (or 2 pinches)
- 2t brown sugar
- salt and pepper
- 2 garlic cloves, crushed
- 500g beef mince
- 60g dried bread crumbs
- 10g parsley, finely chopped
- 2t dried oreganum
- salt & pepper
- 2T tomato paste
- 1-2 T olive oil
- 300g spaghetti, or any long pasta of your choice
- Parmesan cheese for serving, freshly grated
Put all the sauce ingredients together in a small pot on the stove and simmer for 15-20 minutes, until the sauce has reduced and starts to thicken.
While that is on the go, mix all the meatball ingredients (mince, garlic, breadcrumbs, parsley, oreganum, salt and pepper and tomato paste) together, and roll into small to medium sized meatballs.
Heat the olive oil in a non-stick frying pan and fry the meatballs until they turn brown on all sides. Remove and drain on paper towel.
Add the browned meatballs to the Napolitana sauce and cook for a further 10 minutes.
Bring a large pot of salted water to the boil, and cook your pasta to al dente.
Toss some of the sauce through the pasta, portion it out and then top with meatballs and more sauce.
Serve with loads of freshly grated Parmesan.
I look forward to connecting with you again in the future.
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