Spaghetti and Meatballs
This recipe comes courtesy of Ron Merlin, a voracious blogger and respected foodie who also has a talent for photographing his creations -
This Spaghetti and Meatballs recipe uses the Three Ingredient Pasta Sauce as the base. It's a quick, simple recipe that can be knocked together while you prepare these meatballs. Great campsite food. Minimum ingredients, minimum effort, maximum reward.
One thing about meatballs, I don't like meatballs that are hard, or tough, or overcooked etc. Usually this comes about by rough handling when shaping, or frying or baking first before adding to a sauce. The secret to delicious melt in your mouth meatballs is to treat it gently and to cook the meatballs in the sauce, not pre-cooked or fried.
1 cup Breadcrumbs
⅓ cup milk
250g minced beef
250g minced pork
1 cup ground Parmesan Cheese
1 teaspoon salt
⅓ cup chopped parsley
¼ teaspoon ground nutmeg
½ teaspoon ground pepper
2 eggs (beaten)
2 garlic cloves, finely minced, or pressed
Mix milk and breadcrumbs in a small bowl. Set aside.
Place beef and pork to a bowl and add cheese, salt, pepper, parsley, garlic, nutmeg and beaten eggs.
Drain milk from breadcrumbs and add to meat mixture.
Mix all ingredients together gently by hand. Try not to compress or squeeze the meat mixture. You're trying to just combine them thoroughly and yet keep a "looseness" to the meat.
Chill for 20 minutes so it will be easier to shape into meatballs.
Shape into meatballs about the size of a golf ball using a gentle touch. Add directly to the Three Ingredient Pasta Sauce 30 minutes before the sauce is done.
Looking for an easy camp bread to go with this recipe? Try making - Naan.
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