Lebanese Recipes - Spaghetti & Meat Balls


Spaghetti with Meat Balls Serves 4 The Meat Balls 500g mince beef or lamb 1 medium onion very finely chopped 1 clove garlic crushed 1 tsp. mixed dried herbs 1/2 tsp. dried oregano 1 egg beaten 1/4 cup fresh breadcrumbs 2 tbs. olive oil 400g dried spaghetti Salt & pepper The Sauce 1 onion chopped 1 tin crushed tomatoes (400g) 3 tbs. tomato puree 1 pint water 2 tbs. red wine 1 tsp. mixed dried herbs 1/2 tsp. dried oregano 1 tsp. sugar 1 tsp. lemon juice
		Important When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.

Put all the sauce ingredients into a blender or food processor and work to a puree. Transfer to a deep pan, season, bring to the boil, lower the heat and simmer, stirring occasionally while making the meat balls. Place the minced meat in a bowl, add the onion, garlic, and the rest of the ingredients of the meat balls recipe, mix well. Shape into very small balls (about 40 - 50). Heat the oil in a pan and fry the meatballs in batches for 5 - 6 minutes or until browned, remove and add to the sauce, cover the pan and cook gently for 20 minutes, stirring occasionally. Bring a large pan of salted water to the boil. Add the spaghetti, boil uncovered for 10 minutes, or follow the instructions on the packet. Drain the pasta and serve with the meatballs and the sauce.