Meatball Sauces

These sauces with be a great accompaniment with Mr.Spiceman™ Meatball range.

 

Tomato Sauce

 

Tomato Sauce

Yield: number of servings 4

Prep time: 15 minutes

Total time: 30 prep + cook time

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Ingredients:

1lb fresh tomatoes on the vine, chop or dice.

1 Large Onion, peeled and diced.

2 tablespoons of Virgin Olive Oil.

Small sprig of fresh basil for decoration.

Small pinch of Salt and Pepper to season.

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Preparation:

In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken, add salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

Add meatballs and serve over fresh cooked spaghetti.

 

Each region in Italy has it’s favourite ways to eat pasta. Did you know In Rome, two classic pasta dishes are the carbonara (with eggs and pancetta, which is like bacon) and the cacio e pepe (with cheese and pepper).

 

Cream of Mushroom Sauce

 

Yield: number of servings 4

Prep time: 15 minutes

Total time: 30 mins prep + cook time

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Ingredients:

1lb Mushrooms 

6 tbsp. Butter

1/3cup of flour sifted

½ tsp. cardamom

½ Cup heavy cream

1 quart of Beef stock

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Preparation:

Make beef stock, slice mushrooms and brown in 2tbsp butter (set aside the remaining butter), in wide sauce pan, once browned remove from pan and set aside, melt remaining butter and add flour. Stirring continuously, when mixture has a coffee color add beef stock, add the mushrooms and heavy cream, simmer over a medium heat until sauce starts to thicken, add meatballs and cook for a further 10mins, serve over egg noodles.

Did you know? From late August to early September, Swedish locals uphold a stinky fish tradition: they open cans of fermented sour Baltic herring, reminiscent of rotten eggs or raw sewage.

 

Tzatzik Sauce

Yield: number of servings 4

Prep time: 15 minutes

Total time: 15 prep + cook time

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Ingredients:

1 cup Greek yogurt.

1 English cucumber, seeded, finely grated and drained.

2 cloves garlic,  finely minced.

1 teaspoon lemon zest.

1 tablespoon fresh lemon juice.

2 tablespoons chopped fresh dill.

1 teaspoon Kosher salt.

1 teaspoon cracked black pepper.

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Preparation:

Mix all the ingredients in a bowl and leave to chill in the refrigerator for 1 hour before serving.

 

DID YOU KNOW? Greeks believed that the goddess Athena gave the first olive tree to Athens before it eventually spread to the rest of Greece