Meatballs With Rosemary And Tom Sauce Recipe by farang31
Cooking Instructions 1 Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl. 2 Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano. 3 Crack the egg into the bowl, then add a good pinch of sea salt and black pepper. 4 Mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with about 24. 5 Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed. 6 Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and finely slice the chilli. 7 Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden. 8 Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves. 9 Tip in the tin tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly. 10 Heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink. 11 Once cooked, add the meatballs to the sauce. 12 Cook the pasta in boiling salted water according to the packet instructions, then drain, my Italian friend says cook in water as salty as the sea. Return the pasta to the pan. 13 Spoon half the tomato sauce over the pasta and toss together, add the meatballs and eat :P 1 Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl. 1 Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl. 2 Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano. 2 Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano. 3 Crack the egg into the bowl, then add a good pinch of sea salt and black pepper. 3 Crack the egg into the bowl, then add a good pinch of sea salt and black pepper. 4 Mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with about 24. 4 Mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with about 24. 5 Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed. 5 Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed. 6 Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and finely slice the chilli. 6 Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and finely slice the chilli. 7 Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden. 7 Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden. 8 Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves. 8 Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves. 9 Tip in the tin tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly. 9 Tip in the tin tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly. 10 Heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink. 10 Heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink. 11 Once cooked, add the meatballs to the sauce. 11 Once cooked, add the meatballs to the sauce. 12 Cook the pasta in boiling salted water according to the packet instructions, then drain, my Italian friend says cook in water as salty as the sea. Return the pasta to the pan. 12 Cook the pasta in boiling salted water according to the packet instructions, then drain, my Italian friend says cook in water as salty as the sea. Return the pasta to the pan. 13 Spoon half the tomato sauce over the pasta and toss together, add the meatballs and eat :P 13 Spoon half the tomato sauce over the pasta and toss together, add the meatballs and eat :P More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 3 cups chicken (三杯雞) Lemon cake Stir-Fried Napa Cabbage (Wongbok) Crispy fried Aloo Gobi Corn on the cob grilled or baked 3 cups chicken (三杯雞) Lemon cake Stir-Fried Napa Cabbage (Wongbok) Crispy fried Aloo Gobi Corn on the cob grilled or baked Choharo ka halwa Chana pulao Imli chutney Aloo Qeema Cutlets Chicken Shawarma. 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