Spaghetti Meatballs
Makes: 4
Ingredients
Recipe preparation
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400gms Spaghetti
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600gms Whole peeled tomatoes
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600gms Minced Beef
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30 gms Celery
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30gms Onion
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30 gms Carrot
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5 leaves Sweet Basil
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1 tsp Salt
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1/2 tsp Crush black pepper
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2tbsp Cooking oil
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2tbsp olive oil
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In the kitchen:
For Spaghetti:- Blanch Speghetti in wok using direct heat for 8 minutes until al-dante at 220°C.
- Remove from water, spread it our in a tray and stir in some olive oil and let it cool.
- Season mince beef with salt and pepper, mix it well then roll each meatball with 30gms of mince beef, set in chiller till ready to cook.
- Finely chop celery, onions and carrot, finely slice sweet basil and set aside till ready to cook.
- In a bowl, crus the whole peeled tomatoes using a fork or hands.
At the barbecue:
- Prepare the barbecue for direct heat approx. 220°C. If using a charcoal barbecue, you need 3/4 a chimney starter of lit briquettes.
- Preheat Grill for 20mins with GBS wok inside and lid down.
- Pour in cooking oil and sweat celery, onion and carrots till fragrant, put in the crushed whole peeled tomatoes and simmer for about 5minutes.
- Next, put in meatballs and simmer for another 8minutes then season with salt and pepper and sprinkle in the sliced sweet basil.
- Lastly toss in blanched spaghetti and simmer for 3minutes before serving.