What You’ll Need:
- Handful of cavolo nero
- Handful of rainbow chard
- Handful of spinach
- Handful of parsley (fresh or dried)
- Handful of thyme (fresh or dried)
- Handful of oregano (fresh or dried)
- 1.5 onions caramelised
- 400 grams of minced chicken
- 400 grams of minced lamb (or pork)
- 100 grams of dried sourdough (or white bread)
- Olive oil
- 2 cloves of garlic
- ½ onion diced
- 1 tin of tomatoes
- 1 chilli
- 1 spoonful of honey
- 1 boxed spaghetti
- Sprinkle of parmesan
- Sprinkle of flour
How to Make It:
- Saute all the vegetables and herbs together
- Add the caramelised onion then chill in the fridge
- Mix the meats with breadcrumbs and chilled onion/veg mixture
- Add a teaspoon of salt and white or black pepper
- Roll the mixture into balls
- Add garlic, diced onion, oil, tomatoes, chilli and honey to a pot
- Saute the pot mixture then simmer
- Place flour over the balls to prevent sticking to pan
- Cook the meatballs in a pan (don’t over cook)
- Once meatballs are caramelised, add the sauce
- Cook the spaghetti until al dente
- Serve meatballs on top of spaghetti with parmesan and fresh herbs
- DONE!