The Meatball Song





Monday 11/7/2005

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Diary and Notes

On top of spaghetti all covered with cheese.
I lost my poor meatball when somebody sneezed.

It rolled off the table, it rolled on the floor,
And then my poor meatball rolled out of the door.

It rolled in the garden and under a bush,
And then my poor meatball was nothing but mush.

The mush was as tasty as tasty could be,
And early next summer it grew to a tree.

The tree was all covered with beautiful moss.
It grew great big meatballs and tomato sauce.

So if you eat spaghetti all covered with cheese,
Hold on to your meatball and don't ever sneeze.


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If you can guess what I had for dinner today you win a prize, a free recipe for meatballs in tomato sauce. Did you guess correctly? If you did you can read on. If sadly, you guessed incorrectly I suggest you take out a large knife and insert it into your ear, you are obviously too stupid to be allowed to continue as a member of the human race.

I love meatballs. I had some Albondigas last year but I think this is different enough a meal to warrant inclusion. They were giant South American baked meatballs, flavoured with coriander and covered in melted cheese and served with rice and salad, these were more American-Italian style and with spaghetti (of course). Plus, meatballs are too tasty to be restricted to once every 365 days. If you think I've cheated and have broken the rules you can always write me an email and I'll send you back a rude reply.

I might even have meatballs again later - Swedish meatballs this time.

I do love meatballs.


Cake Blog

I had some lovely MacVities Caramel Digestive Bars to eat today. Sadly, when I got home I saw that my housemates had eaten them all - the entire packet of six. All that was left was some mini brioche which I had with jam. They will pay for their evil deeds.


Menu

  • Spaghetti and Meatballs
  • Bread and Butter


    Ingredients*

    Meatballs (makes about 30)
    500g Minced Steak
    500g Minced Pork
    1 Clove Garlic
    1/2 Onion
    1 tsp Black Pepper
    1/2 tsp Celery Salt
    1 tsp Oregano
    2 Tbsp Olive Oil
    		 Sauce
    1 Can Plum Tomatoes
    1 Tube Tomato Puree
    1 Green Pepper
    1 Onion
    2 Cloves Garlic
    Few Fennel Seeds
    Grate of Nutmeg
    1/4 tsp Chilli Powder
    1 Glass Red Wine
    1 Tbsp Olive Oil
    1/4 tsp Sugar
    Dash Wine Vinegar
    Salt and Pepper



    Preparation

  • Meatballs: Finely chop the onion and mince the garlic. Place in a mixing bowl with the herbs/spices and mix. Add a handfull of pork and steak and mix, then another handfull and keep adding a handful and then mixing a little (this ensures the flavourings get well spread throughout). Roll into balls (about 3cm diameter) and fry gently in a little olive oil until brown. Transfer to the bubbling sauce when browned and cook with the lid on for a further hour or so (the longer the better).
  • Finely chop the onion and mince the garlic. Sweat in a little olive oil until soft then add the fennel, nutmeg, chilli and the diced pepper. Fry a little more then add a dash of wine vinegar and the red wine. Reduce to 1/2 volume. Pour in the tomatoes, the puree, add enough water to thin the sauce to just a little runnier than the desired consistency and season with salt, sugar and pepper. Simmer genelty for 1 hour then liquidize. Return to the pan and keep simmering and add the meatballs as they cook.
  • Sprinkle some good freshly grated Parmesan over the top and serve with bread and butter (and mor ewine).

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    JCBorresen@GMail.com