Showing posts with label Ground Beef. Show all posts
Showing posts with label Ground Beef. Show all posts
Meatza Pie. You could look at this delicious recipe as a low carb version of Pizza, or you could look at it as an alternative type of meatloaf. Either or, one thing is for certain, you are going to fall in love with this quick, easy and delicious entrée!
I have adapted this recipe from one I found on Chicken.ca. It was originally designed to use ground chicken meat. I put my hand up. I am not at all fussy about ground chicken. Ground turkey I do like, but not ground chicken.
I thought it would adapt well to using ground beef however and I was right. It works beautifully with ground beef.
I also added some more seasonings to the meat mixture and my favorite pizza toppings. You can of course adapt these toppings to use your own favorite pizza toppings! (Even ham and pineapple!)
I have also added European measures for those who are living across the pond. I know how frustrating it is no matter which side of the pond you live to have to do all of the adapting. I do the work now so you don't have to!
I made this while my daughter was staying with me and she loved it. I also sent some over to a neighbor across the way and she enjoyed it also. Like any pizza, you can also freeze the leftovers, properly wrapped, to reheat at another time.
This is not only delicious, but very quick and easy to make, as well as being totally adaptable to your own favorite tastes and toppings! On this day we happily dressed it as a Pepperoni Pizza.
As I often say, simple, ordinary, uncomplicated ingredients.
- 1 pound extra lean ground beef
- 1 cup cooked rice (see recipe notes)
- 1 large clove garlic, peeled and minced
- 1 large free range egg, lightly beaten
- salt and black pepper to taste
- 1/2 tsp Italian seasoning
- 1/2 cup (120g) pizza sauce
- 1 small onion, peeled and diced
- 1/4 each small green and red pepper, trimmed and diced
- 1/4 cup (45g) grated Parmesan cheese
- 1 cup (120g) grated Mozzarella cheese
- thinly sliced pepperoni to cover as desired
I buy my ground beef frozen at the local farmers market. It is sold by the pound and is free range and organic. At $6.99 a pound I consider it to be very reasonable. It is traceable and is of a very good quality. I have never had an issue with it. It has always been of exceptional quality.
Ever noticed when you buy supermarket ground beef it looks all lovely and red on the outside, but when you get to the inside, it is kind of grey? I don't like that. I also don't like that the package of ground beef you get at the supermarket has come from a whole host of animals.
I know that this ground beef I buy is traceable as well as being just as red inside as it is on the outside. Call me picky if you like, but that's just the way I like my ground beef.
You can cook rice specifically for this recipe (make sure you cool it down before using), or you can use leftover cooked rice. One exceptionally good option is to use the already cooked rice that comes in the pouches in the shops. I can think of two brands off the top of my head. Tilda and Uncle Ben's.
Today I used Uncle Ben's Garlic Butter cooked rice and it gave an excellent result, flavor wise. Plain or brown are also very good.
I added some seasonings because it sounded rather plain otherwise. They all worked well. I also chose to use two kinds of cheese, Parmesan and Mozzarella. Pizza just would not be pizza in my books without the two.
I used a good store brand pizza sauce. The garlic one. It worked beautifully and we kept the toppings fairly simple today as my daughter was here, just peppers, onions, and pepperoni.
You can go as crazy as you like with the toppings however. Chopped cooked bacon, ham, pineapple, olives, mushrooms, etc. Just pick your favorites and run with them!
HOW TO MAKE MEATZA PIE
Nothing could be simpler. I know I say that all the time, but its true. You will love the ease and simplicity of this!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter 10 inch round pie tin. Set aside.
Mix the beef, rice, seasonings and egg together to combine, mixing everything together well. Press this into the bottom and up the sides of the pie dish.
Bake for 20 minutes in the preheated oven. Remove from the oven. Drain off any liquid or fat which has accumulated.
Spread the pizza sauce evenly over top of the partially cooked meat. Sprinkle with the grated Parmesan cheese. Sprinkle the Mozzarella over top of the Parmesan cheese, reserving about a TBS to sprinkle over the top.
Scatter the top with the chopped onion and peppers. Lay out the pepperoni on top of these. Sprinkle with the reserved cheese.
Return to the oven and bake for a further 20 minutes (or longer) until the cheese has melted and started to brown and the meat is cooked through.
Leave to sit for 10 minutes before cutting into wedges to serve.
Notes
You can use leftover cooked rice for this, brown or white. You can also use 1/2 of a pouch of ready cooked rice such as Tilda or Uncle Ben's. On this particular day I used 1/2 pouch of Uncle Ben's Garlic and Butter rice and it was delicious! You can always heat the remainder of the pouch of rice to serve on the side if desired.
I served this simply, with a tossed salad on the side, and found it to be quite ample. I think this is a dish that children will love and men too!
It was a deliciously unique way of presenting a meatloaf. Terribly adaptable to all kinds of flavors and tastes! Quick, easy, economical. You can't ask for more than that!
Are you looking for delicious Ground Beef Recipes? I have plenty more where this comes from. Some of my favorites are:
STREET STYLE BEEF TACOS - Delicious, perfectly spiced chopped steak served on homemade tortillas with all of your favorite taco toppings. Also included is a recipe for your own homemade Avocado Cream to top them with. These are quite simply one of my favorite tacos. Not too spicy, although if you are a lover of heat you can certainly amp them up. These are fantastically tasty!
OVEN HASH - Economical and honest ingredients combined to make a delicious meal that your family will love. Not a hash with potatoes, but a delicious mixture of spiced minced beef, baked with tomatoes, onions and noodles. Comfort food. Family food. Simple, maybe . . . but never plain.
COWBOY CASSEROLE - A tasty combination of baked beans, ground beef and BBQ sauce, popped into a casserole dish and topped with some drop biscuits and cheese. Its such a simple make but incredibly delicious. This is a real family pleaser as well as being something that is popular at Pot Lucks!
Meatza Pie
Yield: 4 - 6 (depending on appetites)
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
A meatloaf by any other name, this delicious version will convert any pizza lover into a meatloaf lover!
Ingredients
- 1 pound extra lean ground beef
- 1 cup cooked rice (see recipe notes)
- 1 large clove garlic, peeled and minced
- 1 large free range egg, lightly beaten
- salt and black pepper to taste
- 1/2 tsp Italian seasoning
- 1/2 cup (120g) pizza sauce
- 1 small onion, peeled and diced
- 1/4 each small green and red pepper, trimmed and diced
- 1/4 cup (45g) grated Parmesan cheese
- 1 cup (120g) grated Mozzarella cheese
- thinly sliced pepperoni to cover as desired
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter 10 inch round pie tin. Set aside.
- Mix the beef, rice, seasonings and egg together to combine, mixing everything together well. Press this into the bottom and up the sides of the pie dish.
- Bake for 20 minutes in the preheated oven. Remove from the oven. Drain off any liquid or fat which has accumulated.
- Spread the pizza sauce evenly over top of the partially cooked meat. Sprinkle with the grated Parmesan cheese. Sprinkle the Mozzarella over top of the Parmesan cheese, reserving about a TBS to sprinkle over the top.
- Scatter the top with the chopped onion and peppers. Lay out the pepperoni on top of these. Sprinkle with the reserved cheese.
- Return to the oven and bake for a further 20 minutes (or longer) until the cheese has melted and started to brown and the meat is cooked through.
- Leave to sit for 10 minutes before cutting into wedges to serve.
Notes
You can use leftover cooked rice for this, brown or white. You can also use 1/2 of a pouch of ready cooked rice such as Tilda or Uncle Ben's. On this particular day I used 1/2 pouch of Uncle Ben's Garlic and Butter rice and it was delicious! You can always heat the remainder of the pouch of rice to serve on the side if desired.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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If your family are fans of meatloaf and of macaroni and cheese, then they are going to absolutely fall in love with this fabulously tasty casserole recipe. Macaroni and Cheese Meatloaf Casserole combines these two loves in the most delicious way!
First of all you have a wonderfully moist and tasty meatloaf base, glazed with a BBQ glaze. This gets baked and then topped off with a lush macaroni and cheese. The two then get baked together until all of those wonderful flavors meld together beautifully!
I adapted the recipe from one I found on a blog called Full Bellies Happy Kids. She in turn had adapted it from a page called This is Not Diet Food. How can you not love blogs with names like that!
I took the liberty of cutting the recipe in half. The original baked in a 9 by 13 inch baking dish. My version cooks in a 9 inch square dish.
Make sure your dish is not too shallow as the macaroni and cheese could bubble over if it is. Mine was right on the verge of doing so, but didn't, thank goodness. I hate oven messes. If you don't have a deep dish, then place your casserole dish on a baking tray, just in case.
The meatloaf base for this is very similar to the meatloaf from the package of onion soup mix. If you would rather use your own recipe, then by all means do so. Make sure it is a recipe that uses one pound of ground beef.
I always buy my ground beef at the local farmers market. It is excellent. Locally raised grass fed beef. I pay a little bit more but you cannot put a price on good providence. I know the meat is good and that it hasn't come from a bazillion cows all ground up together. 'Nuff said.
WHAT YOU NEED TO MAKE MACARONI AND CHEESE MEATLOAF CASSEROLE
Simple ordinary every day ingredients. I don't think there is anything outrageously outlandish or difficult to procure in this.
For the meat layer:
- 1/2 cup (125g) tomato ketchup
- 1/2 cup (125g) BBQ sauce
- 1 pound (453g) lean ground beef
- 15 Ritz style crackers
- 1 ounce dry onion soup mix (1/2 packet)
- 1 large free range egg
For the macaroni cheese layer:
- 1 1/2 cups (175g) dry macaroni noodles
- 1 cup (240ml) whole milk
- 1/2 can condensed cheddar cheese soup (see note)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 TBS garlic powder (not salt)
- 1/2 TBS onion powder (not salt)
- 2 cups (240g) mozzarella and cheddar cheese blend, divided
You can use any short buttery type of cracker. TUC would be good as well. I would not use flavored crackers.
I know that onion soup mix can sometimes be difficult to find in the UK. I used to buy mine on Amazon. Alternately you can use a finely chopped onion, or some dried onion flakes, and a couple of beef stock cubes, crumbled to a powder. (I would use about 3 TBS of the onion flakes and 2 stock cubes.)
I also appreciate that condensed cheddar cheese soup is not easy to find in the UK, so I have provided a very acceptable alternative in the recipe notes.
I used a ready grated mozzarella and cheddar cheese blend. Also make sure you use the onion and garlic powders and not salt. If you use the salts, the dish will be far too salty. If you only have the salts, then don't add any additional salt and use only half the amount.
It might seem like a long recipe, but it really goes together very simply and quickly. Its not complicated at all. You are in for a real treat!
Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9 inch square baking dish. Set aside. Put a saucepan of lightly salted water on to boil.
Place the crackers into a zip lock baggie and crush until fine with a rolling pin.
Whisk the tomato ketchup and BBQ sauce together in a medium sized mixing bowl. Remove half and set aside.
Crumble the beef into the bowl. Add the cracker crumbs, onion soup mix and egg. Mix together gently with a fork until well combined. Dump into your prepared baking dish and pat out evenly. Spread the reserved ketchup/BBQ sauce mixture evenly over top.
Bake in the preheated oven for 30 minutes.
While the meatloaf base is baking, make your macaroni and cheese. Cook the macaroni noodles in the boiling salted water according to the package directions. Drain well and rinse with cold water. Drain again.
Whisk the cheddar cheese soup and milk together in a large bowl. Whisk in the salt, pepper, garlic powder and onion powder. Make sure everything is well combined. Fold in the cooked macaroni and half of the cheese.
After the half hour cook time for the meatloaf has finished, remove it from the oven. Pour the macaroni mixture over top, spreading it out evenly. Sprinkle the remaining Cheese over top.
Return the baking dish to the oven and bake for a further 20 to 25 minutes, until the cheese has melted and the casserole is bubbling around the edges.
Leave to sit and settle for about 5 minutes before serving. Delicious!
Notes
If you cannot get the cheddar cheese soup, you can make a simple cheese sauce. Melt 2 TBS of butter in a saucepan. Whisk in 2 TBS of plain flour. Cook for a minute, then slowly whisk in 2 cups (480ml) of milk. Cook, whisking constantly, over medium heat until the mixture bubbles and thickens.
Whisk in 1/4 of the cheese, stirring to melt the cheese. Whisk in the seasonings. Leave to cool and then fold in the macaroni, and 1/4 more of the cheese. Pour on top of the meatloaf, cover with the remaining cheese and bake as above.
Alternately you can use half a tin of condensed mushroom soup, undiluted, in the place of the cheddar cheese soup and put together as per the recipe.
This really was delicious. It was far too much for just myself (at half the recipe) so I took 3/4 of it over to my sister so that she didn't have to cook supper for them tonight. They just loved it!
My sister works so hard to make a delicious meal for my father and Dan every day, I thought it would be a real treat for her not to have to cook for a change!
If you are a single person on your own, you could break this down into four single serve casserole dishes and bake as above. The bake times would be cut in about half. Wrap the extras up tightly and freeze for another time.
Thaw out overnight in the refrigerator when you are ready to eat. To reheat I would cover the top with foil and then bake for about 20 minutes at 350*F/180*C/gas mark 4 until heated through.
COWBOY CASSEROLE - A base of ground beef and baked beans with the addition of BBQ flavors. This is topped with a drop biscuit and cheese topping. A real family favorite. All you need on the side is a salad and or a vegetable of some sort.
HAMBURGER AND POTATO CASSEROLE - This tasty casserole is very different from the traditional Cottage Pie. Amazingly delicious, this casserole is made by layering potatoes, tinned soup and cheese in a dish along with cooked ground beef. Simple ingredients that taste delicious when put together. Everyone always loves this.
Yield: 4
Macaroni and Cheese Meatloaf Casserole
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
This delicious casserole is a perfect comfort food family pleaser. I cut the recipe in half from the original, and it was still a very generous casserole. Incredibly tasty!
Ingredients
For the meat layer:
- 1/2 cup (125g) tomato ketchup
- 1/2 cup (125g) BBQ sauce
- 1 pound (453g) lean ground beef
- 15 Ritz style crackers
- 1 ounce dry onion soup mix (1/2 packet)
- 1 large free range egg
For the macaroni cheese layer:
- 1 1/2 cups (175g) dry macaroni noodles
- 1 cup (240ml) whole milk
- 1/2 can condensed cheddar cheese soup (see note)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 TBS garlic powder (not salt)
- 1/2 TBS onion powder (not salt)
- 2 cups (240g) mozzarella and cheddar cheese blend, divided
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9 inch square baking dish. Set aside. Put a saucepan of lightly salted water on to boil.
- Place the crackers into a zip lock baggie and crush until fine with a rolling pin.
- Whisk the tomato ketchup and BBQ sauce together in a medium sized mixing bowl. Remove half and set aside.
- Crumble the beef into the bowl. Add the cracker crumbs, onion soup mix and egg. Mix together gently with a fork until well combined. Dump into your prepared baking dish and pat out evenly. Spread the reserved ketchup/BBQ sauce mixture evenly over top.
- Bake in the preheated oven for 30 minutes.
- While the meatloaf base is baking, make your macaroni and cheese. Cook the macaroni noodles in the boiling salted water according to the package directions. Drain well and rinse with cold water. Drain again.
- Whisk the cheddar cheese soup and milk together in a large bowl. Whisk in the salt, pepper, garlic powder and onion powder. Make sure everything is well combined.Fold in the cooked macaroni and half of the cheese.
- After the half hour cook time for the meatloaf has finished, remove it from the oven. Pour the macaroni mixture over top, spreading it out evenly. Sprinkle the remaining Cheese over top.
- Return the baking dish to the oven and bake for a further 20 to 25 minutes, until the cheese has melted and the casserole is bubbling around the edges.
- Leave to sit and settle for about 5 minutes before serving. Delicious!
Notes
If you cannot get the cheddar cheese soup, you can make a simple cheese sauce. Melt 2 TBS of butter in a saucepan. Whisk in 2 TBS of plain flour. Cook for a minute, then slowly whisk in 2 cups (480ml) of milk. Cook, whisking constantly, over medium heat until the mixture bubbles and thickens. Whisk in 1/4 of the cheese, stirring to melt the cheese. Whisk in the seasonings. Leave to cool and then fold in the macaroni, and 1/4 more of the cheese. Pour on top of the meatloaf, cover with the remaining cheese and bake as above.
Alternately you can use half a tin of condensed mushroom soup, undiluted, in the place of the cheddar cheese soup and put together as per the recipe.
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One thing that I have always enjoyed is Spaghetti & Meatballs. It is something which my children always enjoyed when I was bringing them up as well. It was a real family pleaser full-stop!
Whilst I am not always very fond of Spaghetti Bolognese (its a texture thing), I don't seem to mind meatballs. I think it all goes back to my childhood when my mother would make what she called Italian Spaghetti.
Mom was very thrifty and didn't buy really good quality ground beef. It would be filled with lots of bits of gristle, etc. I could not stand the feeling of it in my mouth. It actually made me gag. To that she would add a can of Catelli spaghetti sauce. That was Italian Spaghetti, or at least her version of it.
To be honest, both my sister and I were very happy to just have a plate of the spaghetti noodles with a knob of butter and some cheese.
As an adult, making my own Bolognese sauce, I have come to like it much more, as I do use a quality ground beef. But the texture can sometimes still kick in my gag reflex. Oddly enough, this doesn't happen with meatballs.
My mother really didn't enjoy cooking. Whereas I love it. She had a cookbook in her bookcase, Martha Logan's Meat Cookbook. Every time I would come home to visit after I left home I would spend some time copying out the recipes from that book.
Although the book was published in 1952, most were very sound and reasonable recipes. Other than some cooking times things had not changed all that much.
It was very easy for me to adapt the recipes to modern techniques and tastes. So it was with this recipe, which in the book was called "Italian Meatballs on Spaghetti."
I added a few herbs to the meatballs themselves. And I added some flavors to the sauce. Other than that I left it all pretty much the same. Today I have small batched the recipe to make only three servings, but I can certainly give you the full recipe if you want it. Just message me. I am happy to help out!
The sauce is quite plain actually, all of the herbs are in the meatballs, which in turn help to flavor the sauce. I think if you highly seasoned the sauce it would be too much.
Certainly you could use a jar of good quality tomato marinara sauce instead of making your own from scratch if you wanted to, but I love the texture of the homemade sauce myself.
WHAT YOU NEED TO MAKE SPAGHETTI & MEATBALLS (SMALL BATCH)
It looks like a rather long list, but most of it is spices and herbs. It really very simple and uncomplicated.
- 1/2 pound (225g) ground beef
- 1/4 pound (114g) ground pork
- 1/4 cup (25g) fine dried bread crumbs
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- 1/2 tsp dried basil
- pinch red pepper flakes
- 1/2 tsp salt
- pinch black pepper
- 1 large free range egg yolk
- 1 TBS oil
For the sauce:
- 2 TBS tomato paste
- 1 cup (240ml) water
- 1 cup (161g) chopped tomatoes in juice (freeze the rest of the tin)
- 1 tsp sugar
- 1/2 TBS good quality balsamic vinegar
- 1 bay leaf, broken
- salt and black pepper to taste
To serve:
- Hot cooked spaghetti
- Grated Parmesan cheese
- garlic bread
Use the best quality of meat that you can afford to buy. Using a mix of beef and pork helps to keep the meatballs nice and moist. You can use all beef if you wish, but make sure you don't use extra lean. The fat in the meat will help to keep them from drying out. 80% lean is the best option.
I opted to use onion and garlic powders (NOT salts) because it gave the meatballs a smoother texture and you know what children are like when it comes to finding chunks of stuff, like (specifically) onions, in their food.
You can leave the crushed chili flakes out if you don't want things too spicy.
I keep the sauce pretty plain. The meatballs serve to season it. You could chop some onion up and soften it to add, and certainly you could do the same with garlic, but to be honest, its really nice just as it is.
The balsamic vinegar is my addition to the sauce. If you have some good red wine you could add a splash of that in it's place. I just never have wine in my house, but I always have Balsamic vinegar. Don't worry it is sweet enough that it won't make your sauce sour and in fact gives the sauce a nice richness along with everything else.
HOW TO MAKE SPAGHETTI & MEATBALLS (SMALL BATCH)
I like to keep things fairly simple. You could also choose to brown the meatballs in the oven if you wished. About 15 minutes at 400*F/200*C will do the trick, but I like the flavor that the browned bits in the skillet add to the sauce. This is really a very streamlined recipe, perfect for a weeknight.
Crumble the meat into a bowl. Add the bread crumbs, all of the seasonings and herbs, the garlic powder, onion powder and egg yolk. Mix well together and shape into 1 inch balls. (If the mixture seems dry, then you can add a touch of milk or cream.)
Heat the oil in a deep skillet over medium high heat.
Once the oil is hot add the meatballs and brown them all over, turning them frequently.
Add all of the sauce ingredients to the skillet, stirring everything together. Season to taste with some salt and pepper as required. Bring to the boil, then reduce to a slow simmer.
Simmer, half covered, over low heat for 1 hour, until the meatballs are nice and tender and the sauce is thickened nicely.
Spoon the meatballs and sauce over hot spaghetti. Serve with a grating of cheese on top and some garlic bread on the side.
This really is delicious. When the children were growing up I often doubled the recipe and we would enjoy it again the second night, fried in butter. (I know so naughty!)
I have always enjoyed a generous dusting of Parmesan cheese on top of mine. I think the reason I like meatballs more than ground meat in the sauce is because I can just eat the meatballs on their own if I want to. I know, quirky, just like me!
Some other spaghetti recipes on here that you might also enjoy are:
SPAGHETTI FRANCISCO - The recipe for this delicious casserole comes from a 1976 paperback book entitled The Sunset Cookbook of Favorite Recipes. Dependable and unusually appealing it is a real store cupboard favorite!! Creamed corn, tomato soup, onions, mushrooms, peppers, streaky bacon and tomato passata (tomato sauce) . . . cheese and spaghetti! Don't knock it til you try it!
STOVE TOP SPAGHETTI - The pasta actually cooks in the sauce. I like to use leftover cooked pork or beef or both to make this. If you don't have any leftover roasted meat you can always use browned ground beef. It is delicious either way. Cheap and cheerful and very tasty!
HAM AND SPAGHETTI CASSEROLE - A hearty casserole with a delicious sauce. This is an excellent way to use up leftover cooked ham. Rich and cheesy!
Yield: 3
Spaghetti & Meatballs
Prep time: 5 MinCook time: 1 H & 15 MTotal time: 1 H & 20 M
An old, old recipe I saved years ago from one of my mother's cookbooks. I adapted it through the years to suit my family's tastes. The original recipe made 12 servings. This version serves 3.
Ingredients
- 1/2 pound (225g) ground beef
- 1/4 pound (114g) ground pork
- 1/4 cup (25g) fine dried bread crumbs
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- 1/2 tsp dried basil
- pinch red pepper flakes
- 1/2 tsp salt
- pinch black pepper
- 1 large free range egg yolk
- 1 TBS oil
For the sauce:
- 2 TBS tomato paste
- 1 cup (240ml) water
- 1 cup (161g) chopped tomatoes in juice (freeze the rest of the tin)
- 1 tsp sugar
- 1/2 TBS good quality balsamic vinegar
- 1 bay leaf, broken
- salt and black pepper to taste
To serve:
- Hot cooked spaghetti
- Grated Parmesan cheese
- garlic bread
Instructions
- Crumble the meat into a bowl. Add the bread crumbs, all of the seasonings and herbs, the garlic powder, onion powder and egg yolk. Mix well together and shape into 1 inch balls. (If the mixture seems dry, then you can add a touch of milk or cream.)
- Heat the oil in a deep skillet over medium high heat.
- Once the oil is hot add the meatballs and brown them all over, turning them frequently.
- Add all of the sauce ingredients to the skillet, stirring everything together. Season to taste with some salt and pepper as required. Bring to the boil, then reduce to a slow simmer.
- Simmer, half covered, over low heat for 1 hour, until the meatballs are nice and tender and the sauce is thickened nicely.
- Spoon the meatballs and sauce over hot spaghetti. Serve with a grating of cheese on top and some garlic bread on the side.
You can of course use the ready made garlic butter from the shops, but I like to make my own. For each slice of bread you are going to create use 1/2 TBS of softened butter. To that add 1/4 tsp minced garlic, 1 tsp of dried parsley flakes and if you like it spicy a pinch of red pepper flakes. Mix that all together and spread it on one cut side of your bread.
Place into a hot oven (425*F/220*C) and toast until heated through, the butter has melted and the edges are crispy and golden brown.
You can also add cheese if you want, but add it to the butter before you spread it on. I like to use finely grated Parmesan cheese and I would add 1 teaspoon per slice.
This is gorgeously moreish. You will want more than one slice for sure!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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