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Spaghetti Nests With Meatballs Marinara Sauce
Food is one of the only things that indulges all your senses. The rich colour of saffron, the texture of a cheese cake, the crackle or fresh bread, all of them are simply addictive. I am a food addict and love to explore food beyond the traditional!
Ingredients
- 1 white
- 2 Tbsp + 2 tsp
- 5 cloves
- 1/4 cup
- 2 Kg
- 2 springs/ 2 Tbsp
- 1/4 cup
- 1/4 tsp or to taste
- 340 gm
- 1/4 cup
- 1cup
- 1 large
- 3/4 cup
- 450 gm
Method of Preparation
- In a saucepan, sauté onion in olive oil for 20 minutes over low heat.
- Add garlic and sauté for another 10 minutes.
- Add tomatoes and herbs.
- Mix well and cook on low until the sauce has thickened.
- Add vinegar or red wine and allow the sauce to simmer for 5 minutes hen add salt.
- In another bowl take the minced lamb and add to it garlic, parsley, mushrooms, eggs, bread crumbs and salt.
- Roll the mixture into 30 1inch balls and transfer them to a rimmed baking sheet.
- Refrigerate for 1 hour.
- Heat oil in a heavy medium skillet over medium-high heat.
- Working in batches, cook thee meatballs, shaking the skillet occasionally, until they are brown on all sides.
- Transfer the meatballs to the sauce and simmer until the meatballs are cooked through, about 10 minutes.
- Bring a large pot of salted water to boil and cook spaghetti and stain.
- Return cooked spaghetti tot eh pot, toss with 1 to 2 cups of marinara sauce to keep the spaghetti from sticking together.
- To serve, divide spaghetti among 6 plates and top each nest with meatballs.
- 30 min
- 1 hr
- 6
- gm
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