This post is an entry for BritMums’ Hungry2Happy Challenge sponsored by Richmond Mini Meatballs and is linked to http://wp.me/p3bVjd-5wB
We love meatballs in this household; I had a passion for them following numerous work trips to Gothenburg. Every time I went to Gothenburg I had to eat meatballs in a great little restaurant for lunch – it became a tradition and something I miss!
So when BritMums and Richmond gave me the chance to try some Mini Meatballs I was up for the challenge, especially as they only take 8 minutes to cook 🙂
This is my quick and easy Pork Meatballs with Spaghetti and tomato sauce. Preparation time: 5 minutes, cooking time 10 minutes, based on quantities for 2 adults and 1 three-year old.Pre-heat oven to 180 deg C/350 deg F or Gas Mark 4
While the oven is heating up prepare the following:
Chop up one small red onion, half a red pepper, half a yellow pepper, a handful of small mushrooms, and finely chop 2 cloves of garlic.
Measure out 75g per person of whole-wheat spaghetti and boil a kettle full of water.
Heat a tablespoon of olive oil in a pan, and the chopped ingredients and fry gently until soft (approx 5 minutes).
By this time the oven should be up to temperature.
Add the spaghetti to a saucepan full of boiling water and cook for 2 minutes, at this time put the meatballs in the centre of the oven on a baking tray and continue cooking everything for a further 8 minutes.
Drain the spaghetti, serve, add the tomato sauce and top with meatballs. I had some Feta cheese that needed finishing so myself and Daddy P had that cubed on top, my son had some grated cheddar cheese.
For Daddy P and I, this was our first experience of pork meatballs. We both thought they reminded us of pork sausages tastewise but seemed a bit bland. Saying that, for a quick, easy meal, and let’s face it, with kids, sometimes that’s exactly what you need, then these are ideal.