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Spaghetti Meatballs

Makes: 4
400gms Spaghetti
600gms Whole peeled tomatoes
600gms Minced Beef
30 gms Celery
30gms Onion
30 gms Carrot
5 leaves Sweet Basil
1 tsp Salt
1/2 tsp Crush black pepper
2tbsp Cooking oil
2tbsp olive oil
Recipe preparation
In the kitchen:
For Spaghetti:
  • Blanch Speghetti in wok using direct heat for 8 minutes until al-dante at 220°C.
  • Remove from water, spread it our in a tray and stir in some olive oil and let it cool.
For Meatballs:
  • Season mince beef with salt and pepper, mix it well then roll each meatball with 30gms of mince beef, set in chiller till ready to cook.
For Dish:
  • Finely chop celery, onions and carrot, finely slice sweet basil and set aside till ready to cook.
  • In a bowl, crus the whole peeled tomatoes using a fork or hands.
At the barbecue:
  • Prepare the barbecue for direct heat approx. 220°C. If using a charcoal barbecue, you need 3/4 a chimney starter of lit briquettes.
  • Preheat Grill for 20mins with GBS wok inside and lid down.
  • Pour in cooking oil and sweat celery, onion and carrots till fragrant, put in the crushed whole peeled tomatoes and simmer for about 5minutes.
  • Next, put in meatballs and simmer for another 8minutes then season with salt and pepper and sprinkle in the sliced sweet basil.
  • Lastly toss in blanched spaghetti and simmer for 3minutes before serving.