Friday, October 31, 2008

Spaghetti & Swedish meatballs

While perhaps not the most elegant of dinners, it was certainly one of the easiest.

The meatballs were first tossed in a hot pan with a splash of olive oil and then mixed into a simple sauce of crushed tomatoes and fresh oregano simmered and reduced over a medium heat with a sprinkling of sea salt.

A grind or two of cracked black pepper, a few shavings of parmigiano and a side of sliced, crisp Lebanese cucumber finished off the dish.

The meatballs themselves, unexpectedly, were quite moist, tender and flavourful.


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