Spaghetti and Meatballs
Serve hot meatballs with cooked spaghetti and wilted spinach.
Serve with freshly grated Parmesan on top if you wish!
Ingredients
- 500g Quality Mark beef mince
- 1 small red onion, very finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 red chili, deseeded and finely chopped
- 2 tablespoons finely chopped flat-leaf parsley leaves
- ½ cup fresh white breadcrumbs
- ¼ cup seasoned flour
- 1 cup vegetable stock
- 400g can cherry tomatoes in juice, drained
- To serve
- 400g dried spaghetti, cooked until al dente
- 4 good handfuls spinach, wilted
Method
- In a large bowl combine the beef mince, onion, garlic, coriander, cumin, chili, chopped parsley, and the breadcrumbs. Season with a little salt. (It is a good idea to fry off a small piece of the beef mince mixture and taste for seasoning).
- Roll the beef mince mixture into about 24 small balls. Place the seasoned flour on a large flat plate. Roll beef mince balls in the seasoned flour.
- Heat a dash of oil in a large frying pan and brown the meatballs, in batches, transferring to a plate as you go.
- Wipe out the frying pan with kitchen paper and return the meatballs. Pour in the stock and cherry tomatoes and cover with a lid. Place over low heat and simmer for 10 minutes.
- Serve hot meatballs with cooked spaghetti and wilted spinach.
Handy Tips
Keep drained tomato juice in the fridge or freeze for another dish.
New Zealand beef – nature’s power pack of essential nutrients, protein, iron, zinc and vitamin B12 to name a few.
We've used tinned cherry tomatoes, but fresh cherry tomatoes would be a great substitute in the summer months when they are in season!
Serve with freshly grated Parmesan on top if wished.
