Saturday, August 19, 2006

pork meatballs with spaghetti

My brother and his wife make the best meatballs and spaghetti in the world, but this is an acceptable alternative using pork (more authentic I guess).

225g minced pork
1 dessertsp chopped fresh sage
2 tbsp chopped fresh parsley
75g white bread, no crust, soaked in milk
1 large egg
A little grated nutmeg
Salt and black pepper

Oil for frying
Tomato sauce (jar or fresh)
Parmesan cheese

Mix top ingredients, make into walnut-shaped balls, chill for 30 minutes, then shallow fry 4-5 minutes.

Heat the tomato sauce and simmer the meatballs for 10 minutes.

Serve with spaghetti, parmesan and fresh basil.

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