Meatballs on Spaghetti with Red Pepper and Feta Tapenade
Ingredients:
•500g ground beef
•6-8 Tbsp. Plain breadcrumbs
•ΒΌ cup pine nuts, lightly toasted
•1 small onion, finely chopped
•2 garlic cloves, finely chopped
•4 Tbsp. finely chopped green capsicum
•6 Tbsp. Gaea “Sweet Red Pepper & Goat Cheese Tapenade”
•Salt and pepper to taste
•2 Tbsp. Dried mint
•2 Tbsp. Ouzo (optional)
•1 cup flour
•Olive oil for frying
•500g Cooked, warm spaghetti
•1 x jar Mediterraneo Pasta sauce
•Grated Parmesan or pecorino cheese to serve
Method:
Combine all the ingredients for the meatballs together and knead well. Chill for 30 minutes. Shape into small meatballs, flour lightly, and fry in hot oil. Once fried, the meatballs may be eaten alone or submerged into ready-made tomato sauce and served over steaming hot spaghetti. Sprinkle with cheese and serve.
Serves 4-6
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Gaea Sweet Red pepper & Feta Goat Cheese Tapenade 100gr Glass Jar
Peperonata Sauce 380g
Spaghetti Pasta 500g
