Tuesday- Meatballs Spaghetti

As you guys can see now, I've changed my blog layout.. again.. :D Mind you, this is just a temporary change.. I'm in the mid of tweaking some codes and scripts and hopefully everything will come up as planned.. Ameen. 

And as for the meatballs spaghetti, that's our dinner for tonight. I used a Prego canned sauce instead of making one, oh please don't judge. It's O-K to cheat..sometimes.. I said sometimes.. The meatballs are homemade tho.. It's from Ramsay's World Kitchen book. I gave a so-so review about it last time (okay, who am I kidding to gave Ramsay with such rating..). But this time, I've added a lil bit more of garlic (powder) and instead of parsley, I've substituted it with some Italian herbs, and it tastes fine now, more than fine. Should I claim the recipe as mine now? 

Meatballs in Tomato Sauce 

(as printed in Ramsay's World Kitchen)

(Serves 4-5)

500g good-quality minced beef 

1 onion, peeled and very finely chopped 

1 garlic clove, peeled and finely chopped 

50g white breadcrumbs 

25g manchego (or cheddar), grated 

2 tbs chopped flat-leaf parsley, plus extra to finish 

sea salt and black pepper 

1 large egg, lightly beaten 

2 tbs olive oil

For the tomato sauce:

2 tbs olive oil 

1 onion, peeled and finely chopped 

1 garlic clove, peeled and finely chopped 

120ml dry white wine 

2 x 400g tins chopped tomatoes 

100ml water 

1-2 tbs caster sugar 

sea salt and black pepper

To make the meatballs, mix the minced beef, onion, garlic, breadcrumbs, cheese and parsley together in a large bowl until combined. Season well and add the beaten egg to bind, mixing with your hands. Break off a small piece of the mixture, shape into a ball and fry in an oiled pan until cooked, then taste for seasoning. Adjust the seasoning of the uncooked mixture as necessary. With damp hands, shape the mixture into about 16 meatballs, trying not to press them too tightly. Place on a large plate, cover with clingfilm and chill for at least 30 minutes to allow them to firm up.

Meanwhile, make the sauce. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden. Increase the heat slightly and pour in the wine. Let it bubble until reduced by half, then stir in the chopped tomatoes, water and sugar. Season with salt and pepper. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat.

To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and fry for 5 minutes, turning frequently, until browned all over. Pour the tomato sauce over them and simmer for a further 10-15 minutes, until the meatballs are cooked through.

Divide the meatballs and tomato sauce among warm bowls and sprinkle with chopped parsley to serve.