My Favourite Meatballs

I used to hate meatballs. Hard, dry, flavourless balls of meat deepfried. Loathed them. Then I was flipping through Annabel Karmel's Family Meal cook book and there was a recipe for spaghetti and meatballs. Out of the blue, after years and years not eating meatballs, I had a hankering for it.

Annabel Karmel's book is indispensable for mums here. A mother herself, her recipes are tried and tested on her brood. I love the way she presented the food. Smiley face bagels, snake shaped pizza, bee shaped oat biscuits - that woman is a marvel.

So here is how to make these moreish meatballs (adapted from Annabel Karmel's)

lean lamb/beef mince , flat leaf parsley, stock cube (crumbled) , black pepper and finely chopped onion

and the secret ingredient.... grated apples makes the meatball moist!

Shape into mini meatballs. (look at the lovely green flecks of parsley!) and brown them by batches . *You can freeze them at this point

I boiled a large pot of water for the angel hair pasta and prepared the tomato sauce. Just a simple one with lots of chunky vegetables like carrots, red and orange peppers and mushroom. Once the sauce is on the boil, just chuck the meatballs inside and cook until they are done.



Viola!
Spaghetti Meatballs
with lashing of parmagiano