Spaghetti doesn’t have to be boring, there are so many different flavours you can use to vary the seasoning and sauce base. This is a classic Italian beef meat ball recipe distinguished by the addition of lemon zest. The meat balls are braised in a saucepan before adding to the tomato sauce, giving rich caramalized flavour to the meat balls. As with many Italian dishes the rich tomato sauce is flavoured with oregano leaves.
Spices used in this recipe
Celery Salt Seasoning – Mild
Seasoned salts have become a popular and healthier alternative way to season all manner of dishes. Our blend has celery seeds, sea salt, thyme, sage, oregano, onion, garlic and pepper. They add a tasty flavour without being spicy or dominating the dish. The use of celery salt seasoning means less salt is needed to bring out the flavour of the dish.$3.45
Oregano, one of the most popular herbs worldwide, is a member of the mint family and often called wild marjoram. It is a small herb with dark-green leaf and is known for its bold, warm, balsamic herb flavour, with a slightly bitter taste. Its strong flavour marries well with tomato and basil making it a vital ingredient for authentic Italian and Greek cooking. It is also perfect addition to garlic for the Mediterranean, Philippine and Mexican cuisine.$3.45
Pepper Black Ground
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavoursome variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. When ground, its grey in colour as the seed inside is white. It has a woody flavour with a spicy heat and it is used in all cultures and types of cuisine especially in Moroccan and Middle East cooking. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
The Spice People carry these pepper products: pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.
To make the meat balls: Combine all the meatball ingredients into a large bowl. Using your hands mix thoroughly, kneading the mixture until sticky enough to form small golf ball size balls. Use your hands to form the meat balls, using enough pressure to keep the ball shape. Cover with glad wrap and refrigerate for 15 min, while you prepare the sauce base.
Heat the olive oil in a deep dish pan, add the onion and garlic and saut’e until translucent approx 5 min. Stir in the tomato paste, crushed tomatoes, oregano , sugar and simmer to let the flavours develop approx 10 min. If the sauce is too thick, a little water maybe added.
In a separate saucepan, heat the oil and add the meatballs. Saut’e until the meatballs are browned well on each side. Reduce the heat and add the tomato sauce to the meat balls, simmer a further 10 min.
Cook the pasta as per packet instructions.
Serve the spaghetti meat balls with pasta and garnish with parmesan and oregano.