Spaghetti in Meatball Sauce

I bet you all know this should be coming following all that vegetable meatballs i made. What i did then was share the rolled meatballs into three, fried one portion, baked the other portion, then used the remaining ones to make a tomato sauce for spaghetti, and it turned out quite moist and soft that it was easily eaten by my one year old. The baked and the fried ones are stored in the freezer, and i take out and warm for the lunchbox or as a snack. I also use them to fix a quick lunch or dinner for the little one. You can go to Mummy’s Yum Instagram and Facebook pages and view pictures of some of my meal ideas that are not posted here (I hope you’ll follow and like the pages too if you haven’t).

My tomato sauce is not fried and if you have noticed, i tend not to do a lot of frying with my tomatoes. As much as it is a healthier option which i have adopted, I believe it is all a matter of preference. So, if you love fry-drying your tomatoes, especially for stew, then ‘fry-away joor’ (lol) but drain off the excess oil before adding your stock or after cooking the stew. So, in this case, i just boiled away my tomatoes in oil, then added the meatballs until the liquid dried up leaving only my sauce.

As the vegetables are all packed away in the meatballs, the fussy eater will not have problems just eating this spaghetti…my little madam discarded her fork, used her hands and then slurp it into her mouth (who doesn’t love that slurping!). So i will always say you leave the spaghetti long or just break into half rather than in bits before cooking, cos kids love the twirling or slurping game.

Spaghetti in Meatball Sauce Recipe

Ingredients:

• 10-15 vegetable meatballs (learn how to make it)
• Pack of spaghetti
• 800g tomatoes
• 2 medium onions
• 1 cooking spoon vegetable oil
• 1 seasoning cube
• 2 tsp seasoning powder of choice – i used all purpose seasoning
• A chunk of fresh ginger
• Salt and pepper to taste

Method:

1. Blend tomatoes, onions, ginger and pepper together and pour into a pot. Add the seasoning cube, powder and vegetable oil as you put it on medium heat to cook.
2. Drop in the meatballs into the tomato stock to cook together and cover your pot. You don’t need to stir as long as your heat is moderate, it will not burn. Cook until the water content dries up leaving only your sauce.
3. Meanwhile, put a pot of water to boil. Add the spaghetti to the boiling water to cook, with a few drops of oil. Cook until it is soft to your taste and then drain in a sieve.
4. Once your sauce is dried up, stir well and check to ensure the taste is okay, otherwise adjust your seasonings.
5. Lower the heat and add the spaghetti to the sauce. Combine well and cover to simmer for a minute or two, then remove from heat.
6. Serve as the vegetables are already in the meatballs. You are free to add more, make some salad, bake/fry plantain or even egg to go with it.

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