Hello everyone!
Share your tested recipes please.. mine meatballs always come out thick and how do you make your sauce? I’ve tried it once and it was a total mess! 
Okay I'm gonna use this as a sauce and will try any recipe from the kofta thread for meatballs.. 2tomatoes+1can tomato paste+4tbs chopped parsley+1 clove garlic+1tsp oregano+1tsp salt+1tsp black pepper+6tbsp oil+1medium onion diced
Blen tomatoes/paste/parsley/garlic/oregano/salt/pepper. then heat the oil fry onions add the blended sauce simmer for 30mins..
is it fine? or would you do any alterations to the recipe?
Thank you :)
I
Re: Spaghetti with meatballs anyone?
Waleeja, sorry i dont' eat spaghetti and meatballs, so i cant' help u.
No problem dear :) thanks for replying though
Re: Spaghetti with meatballs anyone?
I use this one, it's a jamie oliver recipe and it turns out ok for me :)
2 lb. ground beef
1/2 tsp cumin seeds, toasted and pounded with a pinch of salt
1 tsp coriander seeds, toasted and pounded
2 x small dried red chillies, pounded
2 tbsp dried oregano
1 tbsp finely chopped fresh rosemary
1 x egg
2 handful bread
salt and freshly ground black pepper
4 tbsp olive oil
For the tomato sauce and spaghetti:
1 x onion, finely chopped
1 x clove of garlic
1 tbsp olive oil
2 x 14 oz tinned tomatoes
1 pinch dried oregano
2 x handful fresh basil, picked and torn
2 oz Mozzarella cheese, broken up or 3 boccacini
2 oz Parmesan cheese, grated
1 lb. Spaghetti pasta, cooked and drained
Directions:
1. If your meat is not already minced, whizz it up in a food processor to the required consistency and place it in a bowl. Use the food processor to turn the bread into breadcrumbs. Add the breadcrumbs, dried oregano, cumin, coriander, chilli, rosemary and egg yolk to the minced meat and season with a good pinch of salt and a good twist of black pepper. Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want. (These can be cooked straight away or put on greaseproof paper, covered with clingfilm and refrigerated for up to a day.)
2. Preheat a thick-bottomed frying pan to a very hot temperature, add 3—4 tablespoons of olive oil, swirl around the bottom of the pan and add your meatballs. Fry them until they are brown all over, being careful not to break them up but just moving the pan around so that all sides of the meatballs get nicely coloured.
For the tomato sauce and spaghetti:
1. Meanwhile to make your tomato sauce fry the onion and garlic in a little oil add the tomatoes, rip in the Basil leaves, season and gently simmer for a few minutes. Turn the heat down and pour over the meatballs with the mozzarella broken up and grated Parmesan, then drizzle with olive oil. Cook in the oven at 200 C/400 F/gas 6 for about 15—20 minutes, until the cheese is golden. Serve with the cooked and drained Spaghetti.