Bobo Meatballs spaghetti
- Bobo
- Nov 13, 2016
- 2 min read
Lacking inspiration for the Sunday dinner, we got it fixed ! This week end I felt a bit blue after turning 3* years old on Thursday and coming back from 3 amazing days in my home town Paris. Thus I decided to cook one of my fav confort food ever, a classic loved by literally everyone : some spaghetti with meatballs !!
For 2/3 pers. :
250g Organic ground beef
2 slices, crust removed, Wholewheat Bread (if you are gluten intolerant, just skip it or use gluten-free bread)
1 glass unsweetened Organic Almond milk
4 garlic cloves
1/2 tsp ground cumin
1/2 tsp ground paprika
1/2 tbs ground smoked paprika
4 green onions
1Tbsp fresh sliced parsley
Olive oil
Salt&pepper
For the sauce :
1 can of Organic diced tomatoes
1 can of Organic Tomatoes Passata
Olive oil
2 garlic cloves
1/2 tsp ground cumin
1/2 tsp ground paprika
1/2 tbs ground smoked paprika
1 tsp chili flakes
2 bay leaves
200g Wholewheat pasta (or gluten-free ones)
Instructions :
In a bowl, soak the bread into the almond milk for 10mn. Drain.
Cut the green onions and the parsley finely and press the garlic cloves.
In another bowl, mix the meat with the spices, the chopped parsley and onions, the pressed garlic, and the soaked bread using your hands.
Shape some small meatballs between your palm.
Heat the olive oil in a pan over medium-heat and brown the meatballs for about 10 minutes, flipping them regularly.
In another pan, heat a bit of olive oil and brown the crushed garlic cloves for 1 minutes. Add the tomates, the passata and all the spices and bay leaves. Simmer gently.
When the meatballs are browned, transfer them into the sauce and cook for about 20 minutes.
Heat some salted water and cook the pasta according to the timing indicated on the packaging.
Remove the Bay leaves and the garlic cloves and pour the sauce over the cooked pasta. Dress with a bit of salt&pepper and some freshly ground Parmiggiano-Reggiano and chopped parsley.
Comments