GOLF COCKTAILS RECIPES
SPAGHETTI & MEATBALLS RECIPE - BBC GOOD FOOD
Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer
Provided by Sarah Cook
Categories Dinner, Main course
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes about 10 servings
Number Of Ingredients 16
Steps:
- First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
- Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
- Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit.
- Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
- Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
- Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
- Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
- Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.
Nutrition Facts : Calories 870 calories, FatContent 37 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 95 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 5 grams fiber, ProteinContent 46 grams protein, SodiumContent 1.3 milligram of sodium
SPAGHETTI & MEATBALLS RECIPE - BBC GOOD FOOD
Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer
Provided by Sarah Cook
Categories Dinner, Main course
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes about 10 servings
Number Of Ingredients 16
Steps:
- First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
- Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
- Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit.
- Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
- Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
- Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
- Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
- Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.
Nutrition Facts : Calories 870 calories, FatContent 37 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 95 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 5 grams fiber, ProteinContent 46 grams protein, SodiumContent 1.3 milligram of sodium
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Category Dinner, Lunch, Starter
Calories 266 calories per serving
- Eat the arancini warm, or serve with a basic tomato sauce for dipping.
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Kneading the dough to make this flatbread recipe is a fun and much-loved task for little ones. Super-tasty, super-fun!
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Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 152 calories per serving
- Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
- Dust a clean work surface with flour, then tip out the dough.
- Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
- Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
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- Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
- Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
- With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
- Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
- Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
- Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.
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