These meatballs are super delicious, easy to make but you do need to start them way before you need them, the morning or day before is ideal. I always make enough to have leftovers for Subs the next day - you'd be mad not to too!
So they came, we ate, we drank good wine!
There was one or two incidences of i-pod sabotage which WILL BE REVENGED... and despite which a great night was had, we tried not to start every sentence with"Oh in Munich...." or "Yes in Frankfurt" etc and they happily listened to our stories without saying "I know, I read it on the blog!" - it was good fun, I drank too much wine and sloped off to bed at about 1 am, and listened to the sound of laughter and conversation continue as I drifted off into sleep...
Spaghetti and Meatballs
1 kilo of beef, minced
500g Sausage meat
1 Green pepper
1 chili pepper (your choice!)
Clove of garlic
handful of fresh parsley
1 large egg, beaten
Salt and pepper
2 tins chopped tomatoes
1 green pepper, chopped
1 Tbs tomato puree
1 kilo of spaghetti
Get everything prepared before you start mashing the beef and sausage together, because you will only be washing your hands every five seconds otherwise. So finely chop, or blitz, one pepper, the onion, parsley, Garlic, chili and egg with some salt and pepper and then pour into the mince and pork which you have waiting in a mixing bowl.
Get your hands in, and mash it all together until evenly blended. Form into small balls, pop into the flour and cover and then brown in a hot frying pan for colour. Place into a large casserole dish. Mix the chopped tomatoes with the puree and chopped pepper and pour over the meatballs. Cover and cook in a preheated oven, 180/200c, for about an hour. Leave to cool completely.
About 40 mins - 1 hour before you want to serve them, pop them back into a hot oven, without the lid this time, until bubbling. Serve on freshly cooked spaghetti!
The next day serve the remaining meatballs, cold, in a baguette with plenty of parmesan and cheddar cheese grated on top! There is nothing better!