Meatballs and Spaghetti

What better a meal for a Sunday evening supper?  I'm sorry for my absence from Blogland...I really am.  I would love to have had the spare time to blog but alas, alack, life has been crazy busy.  I had all the best of intentions this month re this here bloggy, I was all set to launch into Facebook stardom (ba ha ha) but it was not to be.

So to make these delicious little morsels here is what you need:

1 sprig of rosemary, thyme and a handful of parsley
2 garlic cloves
1 spring onion topped, tailed and chopped into chunks
1/2 tsp salt (flavoured if you're posh like me)
1/2 tsp cracked black pepper

1 egg
1/2 cup of bread crumbs
1 squirt of Heinz ketchup
1 package of really good free range pork mince (500g)

Throw the first 5 items into your TM and blast for 3 seconds or so on speed 6.
Scrape down.  Add all other ingredients and pulse on turbo with the lid locked until you can see things are well amalgamated through the viewing hole.

Now scoop out teaspoons of mixture and form into wee balls with wet hands.  Pop in fridge while you muck about with the sauce stuff.

Sauce:
1 red chilli deseeded and roughly chopped
2 cloves of garlic
1 onion, topped, tailed and quartered
1 or 2 sprigs each of rosemary, thyme and parsley
1 carrot, topped tailed and roughly chopped

1 can of diced tomatoes
2 tsp balsamic vinegar
pinch of salt
pinch of cracked black pepper
1/2 the tomato can of water

Oil for saucepan

Now swill out the TM and add the first 5 ingredients - blast on speed 6 for a few seconds.
Add all other ingredients and cook on 100c for 6 minutes speed 2.

Meanwhile start to brown your meatballs in a saucepan that you have heated a slug of oil in.  I like to cook mine on a low heat and gently toss about with a wooden spatula thingy.

When all your meatballs are browned add the sauce from Thermie and allow to bubble away on a low heat.  Slug of red wine doesn't hurt here.

Now rinse the TM bowl out but don't be precious.  Fill to the litre mark with kettle water and add 250g of Angle Hair pasta setting the Thermie for 8 minutes on 100c, reverse, sp 2.

When the pasta is cooked I strain and hurl the lot in with the meatballs and sauce.  I mix it all gently and shave over some parmesan.  Nice fork dish to slurp through on the couch while watching re-runs of "The Vicar of Dibley."

I just want to mention that I use free range eggs - I love Ella's Eggs for the funky packaging and lovely story of the hot young thing with her own chook farm.  I also buy whatever free range pork mince I can get - this is Plantagenet and very good - very lean.

Nom, nom, nom.

Yours in little free form balls of nomminess,
ThermoMINX