So since Salena posted her “meatballs” recipe a little while back, I thought I would get in on the action and post my MEATballs recipe as well. We like to give you guys options. So this is a slightly more complex/time consuming recipe than I might normally go in for, but all parts of it can be prepared in advance. The sauce can be kept in the fridge for a couple of days and you can freeze the MEATballs, so you don’t have to do it all at once. I promise it is worth it though! The squash and pepper sauce is really creamy and flavorful and making your own balls of meat is TOTALLY worth the effort. This recipe makes enough for 4-6 (depending on how large a portion everyone wants).
- 600g minced beef/pork
- 1 small onion (chopped up very small)
- 1 clove of garlic (crushed)
- 1 apple (grated)
- 1 bunch of parsley (finely chopped)
- 1 egg
Red Pepper Sauce:
- 3 red peppers
- 1 small butternut squash (or similar)
- 1/2 cup stock
- 1 tbsp sugar
And then, of course, some spaghetti (75-100g per person).
So, the first thing to do is halve the butternut squash, and take out the seeds. Then pop it, and the peppers, in the oven at 180C for 45 minutes, or until the peppers have blackened slightly and the squash is soft.
While that is cooking away you can make up the MEATballs…Which really couldn’t be easier.
Once everything is chopped up really small, throw it in a bowl and squish it all together. When it is all mixed up (using hands is best by the way) you have one massive MEATball, which can then be divided into 12-15 smaller ones.
Then bung them in the fridge until you need them.
Once the pepper and squash are cooked, peel the skin off the pepper and remove the seeds, and scoop the flesh out of the squash.
Then put them in a pan with the stock and sugar and bring to the boil.
Give it a 5 minutes or so at a simmer, then use a food processor or hand blender to blend into a sauce. And that is the sauce made.
Now you just have to bring it all together! Start by frying the MEATballs until they are browned off in a frying pan (while you are boiling the spaghetti).
Then when they are browned off add the sauce and bring to a simmer.
Simmer for about 5-10 minutes to make sure the MEATballs are cooked through. Then add the spaghetti and you are ready to go!!
This does require a bit of effort, but I promise it is worth it. I prefer it to tomato sauce have to say!