Beef Meatballs Arrabiata Spaghetti

beef meatballs arrabiata spaghetti

beef meatballs arrabiata spaghetti

I like arrabiata (spicy tomato) sauce though second to alio olio with white wine. So this is an easy variation from the pork rib & belly pork arrabiata but require a decent meatball recipe. I very quickly found a simple one for my use on the internet.

I mix 400g of minced beef, 2 eggs, parmesan cheese, parsley, minced garlic, breadcrumbs in a large bowl,  and season with salt and pepper to taste.  I heat some oil in large pan over medium-high heat. I roll the mix in 2.5cm balls and fry until golden brown, but not cooked through completely, then remove to a plate lined with paper towels.

For the arrabiata sauce, I fry to soften some chopped yellow onions in a medium saucepan, then add 1 can of diced tomatoes and sauce & add some sugar. I the put in the meatballs and add light soy sauce, and let it slow-cook in low fire for 1/2 hour.

The spaghetti is done in the usual way according to timing instructions. As with my other pasta dishes, I then heat up the browned garlic cloves & olive oil (set aside earlier) in a pan, add 1 cut chilli padi and fry a little, add in the meatballs with the tomato sauce, bring to boil, turn off the fire, mix in the spaghetti and toss, and then add sea salt to taste.

c.h.e.f andy

Ingredients:

  • 400g minced beef
  • 2 eggs
  • 1/4 cup grated parmesan cheese
  • 2 tsp minced garlic
  • 1/4 cup chopped parsley
  • 1/4 cup breadcrumbs
  • 1 can (400g) diced tomatoes with sauce
  • salt and pepper
  • 1/2 chopped yellow onion
  • 1 tbsp sugar
  • 1 tbsp light soy sauce

Directions:

  1. Prepare the garlic olive oil – stir-fry whole garlic cloves on low heat to brown the garlic & flavour the oil.
  2. Prepare the spaghetti – add some salt & oil to water and boil the spaghetti according to timing instructions & drain in a colander.
  3. Cook  – mix 400g of minced beef, 2 eggs, parmesan cheese, parsley, minced garlic, breadcrumbs in a large bowl,  and season with salt and pepper to taste.  heat some oil in large pan over medium-high heat. roll the mix in 2.5cm balls and fry until golden brown, but not cooked through completely, then remove to a plate lined with paper towels. fry to soften some chopped yellow onions in a medium saucepan, then add 1 can of diced tomatoes and sauce & add some sugar. put in the meatballs and add light soy sauce, and let it slow-cook in low fire for 1/2 hour. heat up the browned garlic cloves & olive oil (set aside earlier) in a pan, add 1 cut chilli padi and fry a little, add in the meatballs with the tomato sauce, bring to boil, turn off the fire, mix in the spaghetti and toss, and then add sea salt to taste.
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