00:00:02we’re gonna make some beautiful
00:00:04meatballs of spaghetti and tomato sauce
00:00:06so whether you’re passing on at home or
00:00:08passing it on and the workplace I’m
00:00:10going to give you a clear demonstration
00:00:12of how to do it and basically make sure
00:00:14you’re going to make a brilliant job of
00:00:16it so we’ve got lovely ingredients here
00:00:17we’ve got some minced beef we got some
00:00:20Jacob’s cream crackers I’ll explain
00:00:23those later an egg some rosemary some
00:00:26mustard some Oregon Oh spaghetti but you
00:00:30can use any pasta you like really a
00:00:32little Parmesan cheese literally that
00:00:35much a couple of tins of tomatoes some
00:00:38garlic onion and chilli and some basil
00:00:42so real time let’s get our minced meat
00:00:47into a bowl here I’m going to put in
00:00:49this bowl about a tablespoon of oregano
00:00:53you want about a teaspoon of mustard
00:00:55that’s going to give you good flavor
00:00:57then we’re going to crack one egg into
00:01:01your burger and then some rosemary
00:01:04rosemary ‘the best friends you can get
00:01:07this just about everywhere you can get
00:01:09it in the supermarkets you’ll find this
00:01:11growing everywhere as well if you
00:01:13haven’t got it in your own garden it’s
00:01:14quite good to plant some because it just
00:01:15goes on and on for ages when you slice
00:01:18it put your hand on the knife so it’s
00:01:20safe and just rock it up and down like
00:01:22this so that goes straight in there
00:01:26I need bread crumbs in this recipe to
00:01:29make it stick together bind together so
00:01:32to make it work every time literally a
00:01:35half a pack of these crackers put it
00:01:37into a tea towel like this just pull in
00:01:41the teeth out like that so it looks like
00:01:44a little parcel and then just bash the
00:01:46hell out of it
00:01:51let’s have a little look in here okay
00:01:54yeah so basically you got half decent
00:01:56breadcrumbs there and they’ll work every
00:01:59single time so get that in with your
00:02:01meatballs now one is that you can use a
00:02:05spoon if you want to get things going
00:02:08and once you feel that you’ve got it
00:02:10mixed up as much as possible then you
00:02:12can use your hands because you’ve got to
00:02:14make them into balls anyway now the
00:02:16question is how do you like your balls
00:02:17you can have big balls we can have
00:02:20medium sized balls or you can have
00:02:22little balls personally I can’t enjoy
00:02:24little balls
00:02:25what’s nice about this is when you learn
00:02:27this one recipe or technique clean hands
00:02:31by the way just scrunch it up literally
00:02:33you know scrunch it between your fingers
00:02:36and that’s perfect for really getting
00:02:37the flavors mixed so I’m going to make
00:02:40sort of squash ball sized meatballs you
00:02:43just literally roll them like that as
00:02:46you’re putting your hands together sort
00:02:48of put pressure on it all right to sort
00:02:50of pack it all in and then take the
00:02:51pressure off as you roll in and that’s
00:02:55what you end up with okay that little
00:02:56baby there so when you’re making your
00:02:59balls if you want them to be nice and
00:03:01sort of like shiny just put a little bit
00:03:03of water on your hand and the water just
00:03:05sort of makes it all nearly chop my
00:03:08balls the water makes them nice and sort
00:03:10of smooth like that a couple of minutes
00:03:12you get all these done
00:03:13I think what’s quite important is you
00:03:18want to make sure your balls are all the
00:03:19same size because if some are big and
00:03:22some are small obviously they’re going
00:03:23to cook at different times are they
00:03:30so look there’s all the balls done just
00:03:34going to wash my hands okay let’s get
00:03:37cooking so little bit of olive oil into
00:03:39a pan just about couple of tablespoons
00:03:43and then I’m gonna get all these balls
00:03:47and just pile them in they’ll start
00:03:50cooking straightaway I’m gonna turn the
00:03:52board over right so what you want to do
00:03:57is you want to cook these for about
00:03:58eight minutes right you want to get
00:04:00color on the outside you don’t want to
00:04:02be pale and anemic looking you want to
00:04:04make golden and crisp okay you can get
00:04:06it on a medium high heat spaghetti is
00:04:09gonna go straight in this takes 12
00:04:11minutes these will be cooked by them so
00:04:13we’re gonna go in and I got some salt in
00:04:16there about a teaspoon of salt to a
00:04:18liter of water you’re not gonna eat that
00:04:20because obviously you pour the water
00:04:21away but what you will do is season the
00:04:24pasta if you do not put salt in there
00:04:25the pasta will taste like thin air okay
00:04:28you’ve got some color on these balls and
00:04:31that’s great but what I want to show you
00:04:36is how I make a one-minute amount of
00:04:38sauce delicious two tins of tomato and
00:04:42then you’ve got your basil got a bunch
00:04:43of basil here so while this is cooking
00:04:45you know we can pick these lovely little
00:04:48center bits of the basil out and put
00:04:50them to one side and then literally all
00:04:54the leaves you can put together like
00:04:56that
00:04:56now these stalks here are not so good so
00:04:59we can rip those off and shut those away
00:05:01but these stalks here are soft and
00:05:04delicious so we’re going to chop these
00:05:05up like this so that’s going to be a big
00:05:09flavor in your sauce then you want a
00:05:11couple of cloves of garlic now these
00:05:16balls here have a look at them now you
00:05:18got nice color there that’s what we want
00:05:21we’re going to put them onto a plate
00:05:23right put the pan back on the heat and
00:05:27they’re just going to sit here for a
00:05:29second while you make this really quick
00:05:30sauce go to the end of the garlic take
00:05:33the end off take the garlic away and
00:05:36often the skin comes off and if in doubt
00:05:38put just your hand
00:05:41like that but garlic some people ate it
00:05:44but garlic such a wonderful flavor and
00:05:46it makes everything kind of come
00:05:48together so get that paper off and then
00:05:52make a point of slicing the garlic up so
00:05:55take your own time and then Chile Chile
00:05:58is obviously an acquired taste I love it
00:06:00but Chilean Tomatoes brilliant again
00:06:03just slice it up like this
00:06:05put as much or as little as you want in
00:06:06it but it’s nice to have meatballs with
00:06:08a bit of a kick on the tomato sauce
00:06:11that’s for sure so in this pan it’s
00:06:15already on the heat touch of olive oil
00:06:19if you angle the pan you can make that
00:06:22little bit of olive oil go to one side
00:06:24right and then in that one side put the
00:06:28chilli and garlic you just want to wait
00:06:31until it gets the smallest bit of colour
00:06:33okay use a spoon to mix it around if you
00:06:38want and why don’t you start to get a
00:06:42tiny bit of color starting on that pan
00:06:45you’ve got to be quick and immediate now
00:06:47so we go in with the basil right and in
00:06:50with the tins of tomato as soon as this
00:06:55sauce comes to the boil with the help of
00:06:58a little pinch of salt this sort is done
00:07:00now at this point let’s put the
00:07:03meatballs back in if you want to check
00:07:06if these balls are cooked get in there
00:07:10and open it and that is brown all the
00:07:14way through so that’s cooked straight
00:07:16back in I’m happy with that
00:07:17drain the pasta immediately pick the
00:07:26colander up and sort of try and save
00:07:29that water in a little colander you you
00:07:31might need that you might not and then
00:07:33we dump the pasta in like that now at
00:07:37this point you can use your tongs or a
00:07:38spoon bit careful don’t slap it all over
00:07:41the place you know you’ve got beautiful
00:07:42meatballs you don’t worry you can turn
00:07:44the heat off if you want and just move
00:07:47it around all I’m gonna do is drag that
00:07:51pasta
00:07:52into here there you go
00:07:56fantastic you could serve four to six
00:07:58people with this depending on how much
00:08:02they like don’t forget any of that
00:08:03lovely sauce sprinkle the little basil
00:08:09leaves that you did a little bit of
00:08:11parmesan and absolutely a few in Italy
00:08:15give it a little drizzle of extra virgin
00:08:18olive oil right at the end you know that
00:08:21is a wonderful dish I would love that if
00:08:24I went around someone’s house I’ll be
00:08:25well chuffed with that good luck take
00:08:27care and don’t forget to pass it on nice
00:08:30one
00:08:38you
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