Spaghetti Meatballs with Garlic Bread

oleh Chef Zam

Meatballs:

• 2 eggs }

• 125 ml fresh milk }

• 1 cup Quick Cooking oats }

• 1 kg lean ground beef }

• A sprig of fresh thyme }

• 1 tsp cumin powder } minced together

• 1 stalk leeks, sliced & sautéed }

• 1 no onion, sliced & sweated }

• 2 stalks celery }

• 1 no carrot }

• A sprig of parsley }

• 5 cloves garlic- sautéed }

• Salt & pepper to taste } Garlic Bread: French loaf, butter, chopped parsley & minced garlic.

Sauce:

• 3 tablespoons olive oil

• 2 nos chopped onion

• 5 cloves garlic, minced

• 1 tablespoon sugar

• 2 teaspoons salt

• 1 teaspoon dried oregano

• ½ teaspoon dried basil

• ¼ teaspoon black pepper

• 2 cans crushed Italian tomatoes

• 1 can tomato paste

• 2 packets spaghetti- boiled & drained

• Parmesan cheese block

• Fresh oregano for garnish

Method

1. For meatballs, shape the minced ingredients into ping pong-size balls and pan fry in olive oil until light brown. Set aside for later use

2. For the sauce, heat up olive oil in a Dutch oven over medium heat, sauté onion until tender and just begins to turn golden. Add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs; cover and simmer for another 30 minutes, stirring from time to time.

3. Serve spaghetti topped with meatballs in sauce; sprinkle with grated Parmesan cheese, garnished with a sprig of fresh oregano & garlic bread.