Tuesday, 12 April 2011

Parmesan Lemon Meatballs with a side of Spinach Spagetti

I love the fact that meatballs can be as high or low calorie as you like and can be added to loads of different types of dishes, for example, the classic meatball and spagetti dish or moroccan style with couscous and flat bread (coming soon).  

These meatballs are made with good quality sausages and have an almost Italian feel with the addition of Parmesan, lemon and black pepper.  I have included a tomato sauce recipe for the meatballs, but as per the picture, I served as two separate dishes (minus sauce) as part of a meze style meal for a large gathering, (think loads of  different types of yummy bread, cheeses, and salads).

IngredientsMeatballs: (makes about a dozen small meatballs)
Six large good quality sausages
3 slices bread
3 tbsp Parmesan Cheese
1 egg
1/2 tsp pepper
1/4 tsp salt
1 tbsp lemon juice
Zest of 1 Lemon

Spaghetti (100g per person)
Extra Virgin Olive Oil
Parmesan Cheese

Preheat oven to 190 degrees Celsius. Skin the sausages and place in a food processor with the rest of the meatball ingredients.  Pulse, then shape into balls.   Cook for 20 mins

Cook spaghetti, drain then add to cooked spinach, heat in olive oil for a few mins then turn off heat and add Parmesan and pepper.  Mix well then add more Parmesan on top.

1 comment:

  1. Yum, I have been on a meatball kick lately and I never used to even like them, lol?!?!