Tuesday, September 23, 2008

Mamma Mia!

Ever since those spaghetti meatballs we had in Trattoria Fiamma in Vegas we've had a craving for them. So recently Siim got tired of waiting till I got around to making them and made them himself. Under my not so watchful eye of course :)

Spaghetti meatballs a'la Siim. (Hakklihapallid spagettidega.)

2 eggs
150 ml milk
4 slices of white bread
600 gr minced meat (75% lean beef, 25% pork)
chopped parsley
3 cloves of garlic, minced
salt
pepper
1 chopped onion
3 tbsp of vegetable oil
1 tbsp sugar
dried basil (generously)
1 large can of crushed Tomatoes
500 grams of tomato paste
Parmesan cheese
spaghetti

Beat eggs lightly, add milk and bread and let it stand for about 5 minutes. Add ground beef, 1/2 of the chopped onion and 1 clove of minced garlic, parsley, salt and pepper. Mix thoroughly. Preheat the oven to 180C. Shape into meatballs that are about size of a fist (a girl fist) and place them on a baking pan. Bake the meatballs for about 25 minutes.

Heat a deep pan over medium heat and saute the remaining 1/2 of chopped onion and remaining garlic in oil until tender. Add canned tomatoes, tomato paste, basil and sugar and bring to a boil. Reduce heat, cover and simmer for about 20 minutes. Add meatballs, cover and simmer for about 20-30 more minutes.
Cook spaghetti according to package directions.
Serve sprinkled with Parmesan.

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