Spaghetti Meatballs

I love slow Sundays when there's nothing planned, nowhere I have to be and nothing I have to do. There is something completely relaxing about getting the preparation out of the way and then enjoying the afternoon breezes on the back deck with my nose in a favourite book. The delicious smells that come from the kitchen while something simmers away build up the anticipation of a flavour-soaked dinner ... and if I make extra I know I'll be freezing something good for mid-week teas.

This week my fruit and vegie shop had roma tomato seconds on sale, so I grabbed a heap, enough to make a casual mid-week dinner party for 10-12 people. I still have some lovely fresh herbs from a friends garden (thanks Jude) so the stars were aligned to make this ready-to-reheat dinner. If I get motivated enough, this will join a mango cheesecake so that my freezer is stocked and ready for an occasion when I'm keen to socialise but I  just don't feel like cooking. These meals keep for around 3 months in the freezer but they never seem to last that long.

This is my recipe for spaghetti meatballs as made by an Australian with no Italian heritage whatsoever (so apologies to my Italian friends). It simmers on the stove for an hour or two, then I freeze it knowing that it will defrost in the microwave in about 20-30 minutes.

Spaghetti Meatballs

Napoli Sauce

2.5kg ripe tomatoes, chopped roughly
2 onions, chopped roughly
1 teaspoon fresh rosemary, chopped
2 bay leaves
500ml water
500ml white wine

Fry the onions on a low heat until they become translucent, about 5 minutes. Add the onions. Add the rosemary and bay leaves. Finally add the water and white wine, the wine will tone down the acidity of the tomatoes.

Simmer for an hour or so with a lid on, and then simmer uncovered for the last half-hour. This should leave a nice amount of time to have a good nap or get through a few chapters. When its ready just process using a handheld processor until smooth.

Meatballs

1kg beef mince

500g pork mince

1 zucchini
2 carrots
3 cloves of garlic
2 eggs
1 cup of cheese (optional)
2 tblspn of tomato sauce
2 tblspn of fresh oregano, chopped finely (or 1 tblspn of dried oregano)
1 cup breadcrumbs

1 cup plain flour, 1 tspn salt, 1 tspn pepper mixed on a plate for rolling the meatballs in

1/4 olive oil

These take about 45 minutes to prepare so I do this while the napoli sauce is simmering uncovered for the last bit.

Put the meat in a large bowl. Process the zucchini and carrots, garlic to a pulp with the eggs. Add the cheese, a big squirt of tomato sauce, the oregano and the breadcrumbs. Add the vegetables. Mix through with clean hands until thoroughly combined.

Roll the mince mixture into balls the size of golf-balls. Roll these balls through the salt and pepper flour.

Heat the olive oil in a large fry pan and brown the meatballs, they don't need to be cooked through, just nicely browned. Plop these into the smooth napoli sauce. Simmer for an hour or so on a low heat, taking care not too burn the bottom of the saucepan.

Pour into a freezer container (or two) or set aside some for dinner tonight and freeze the rest.