American Spaghetti Meatballs

AMERICAN SPAGHETTI MEATBALLS

A dish with Spaghetti but not Italian. People love Spaghetti so much that they have made their own variation. This one was formulated in New York.

Serves 4 to 6

Meatballs

750 g (1.6 lb) minced lamb

1 onion, chopped

2 cloves garlic, crushed

1 beef stock

100 g (4oz) breadcrumbs

1 egg

Flour

2 tbs sunflower oil

500 g (1 lb) spaghetti

2 tbs grated parmesan cheese

Salt and freshly ground black pepper

Sauce

1 tbs oil

1 onion chopped

1 clove garlic, crushed

400 gr (14 oz) tin tomatoes

2 tbs tomato past

2 tbs chopped fresh basil

1 beef stock

1 cup water

1 tsp sugar

Salt and freshly ground black pepper

Meatballs:

Combine mince, onion, garlic, breadcrumbs and egg in a bowl.
Divide mixture into 16 meat ball
Cover and leave in fridge for 30 min
Toss meatballs in flour, shake away excess flour.
Heat oil in pan, add meatballs, cook until well browned all over, drain in absorbent paper.
Add spaghetti to a large pot of boiling water and cook till al diente. Drain.

Sauce

Heat oil in pan, add onion, and garlic, cook stirring until onion is soft.
Stir in tomatoes with their juice, tomato paste, herbs, stock (mixed with boiling water) and sugar
Bring to the boil and let it cook for 15 min to thicken.
Add the meatballs. And mix.
Serve the meatballs and the spaghetti separately with a bowl of grated parmesan cheese.