So as requested for a post for Golden Oldie recipes passed down from generation that invoked childhood memories was my mother’s Spaghetti and Frikkadels, not as we know them today as Spaghetti and Meatballs or Kebabs. If I say we having Spaghetti and Meatballs I get asked which way your way or mummy’s way – this was mummy’s way and we insisted on it at least once a week. (without the chili).
1 pkt spaghetti prepared as instructed (reserve a cup of pasta water)
1 red onion finely chopped
1 green onion finely chopped
2 green chilies chopped
4 slices of streaky bacon chopped (optional)
1 large sachet tomato paste
1 tsp sugar
Salt and fresh black pepper to taste
½ cup grated cheddar cheese
Fresh parsley for garnish
Fry the onion till tender, add pepper fry till soft. Add bacon and fry till crisp. Add chilies and fry for a few seconds. Add tomato paste and a little of the pasta water and fry till a bit saucy. Add salt and pepper and sugar. Add spaghetti and mix with pasta spoon until tomato paste is combined, add the reserved pasta water to loosen. Stir in the cheese and reduce heat to low till all cheese has melted and combined. More pasta water may be needed. [Variation – mushrooms may be added]
1 red onion chopped
1 white onion chopped
2 cloves of garlic chopped
1 red pepper chopped
Handful of fresh mint and thyme leaves finely chopped
2 Tblsp olive oil
700 ground meat (I used 500 lamb 200 pork mince) you can use any ground meat
1 egg, beaten with 1 Tblsp milk
½ cup bread crumbs
1 tsp garlic and herb mix
1 tsp cumin powder
1s tsp jeera/dhania powder
Add the onions, garlic, chili (if using) and pepper to a food processor and pulse till fine but not pureed. (or you can grate them individually).
Heat Olive in a pan and the vegetables and lightly fry to 2-3 minutes and leave to cool completely.
Once cool add to the ground beef together with the rest of the ingredients. Form golf size meatballs and refrigerate for 30 minutes.
Line a baking sheet with foil and spray with cooking spray.
Bake in preheated oven at about 160 till cooked through.
Watch that they don’t dry out – ovens may vary.
Prepared, tried and tested by: Melanie Kramar