I am blessed to be studying at university in a group that as a whole are very driven and tenacious, but another similarity we share is our love of food. If you were not hungry you are bound to be after spending a few minutes with us. The phrase you’ll hear throughout the day is “I’m hungry” and that translates itself into deep conversations about our favourite foods and what we are craving at the time. You’d think that as med students we’d have more important things on our minds. However, in our defence, the human brain consumes about 20% of our energy so it only figures that doing such an intensive course would only increase that!
But yeah, like I said, we can bang on about food for ages, I mean only a few days ago they brought up lasagna. Been wanting one ever since, but in due time. (Might have to make this again: https://amusebouchecostanza.wordpress.com/2015/05/03/craving-a-lasagna/).
Another great blessing is being able to share an apartment with my best friend who I’ve known since high school. We get each other, apparently too much sometimes, especially those instances when we end up saying the same thing simultaneously or have the same song lyrics pop up into our heads! Weird, I know! Thankfully, in general the same can be said for deciding on what we would want to eat for our next meal…
…Having remembered we have some beef mince in the freezer we decided on doing something with that. After great deliberation, we chose to make some meatballs from scratch and serve with some pasta.
Reasonably quick. Easy. Tasty comfort food. Nuff said!
Spaghetti with beef & herb meatballs served with a tangy tomato sauce
Serves 4 people
What you’ll need for the meatballs:
500g beef mince
1/2 cup breadcrumbs
1 medium egg
2 spring onions, washed and sliced thinly
1 tbsp chosen seasoning
1 tsp white pepper, ground
1/2 tsp basil, dried
1 tbsp coriander powder
1/2 tsp garlic powder
1/4 tsp cumin powder
Sunflower oil, enough for frying
In a large bowl combine the mince, breadcrumbs, egg, spring onions, seasoning, herbs and garlic. Form balls approximately 1.5 inches in diameter. Wrap in cling film and place into the fridge for 15-30 minutes to allow them to firm slightly. Preheat the oven to 200°C. Add the oil to a frying pan making sure that it is piping hot. Fry for 2 minutes on each side until browned. Drain off the oil, put aside for later and place the meatballs into a baking tray. Bake for 15-20 minutes.
The tangy tomato sauce:
250g button mushrooms, washed and sliced roughly
1 onion, sliced
2 large tomatoes, washed and diced
1 tsp sweet chilli
1 tsp distilled vinegar
1 tsp Worcestershire sauce
Sunflower oil used for the meatballs, enough for frying
Salt and/or sugar to taste (optional)
400g spaghetti (follow the packet instructions)
Sauté the mushrooms and onions with the chosen amount of salt and/or sugar in a small saucepan. Add the tomatoes, sweet chilli and vinegar. Crush the tomatoes with a fork and then bring everything to a boil. Turn down the heat. Replace the lid leaving it slightly ajar and allow it to simmer for 15-20 minutes. Stir every so often to prevent it sticking. Serve with al dente spaghetti or tagliatelle and a crunchy green salad.
Bless, eat and enjoy ya’ll!
p.s My pics don’t do the dinner justice but I can honestly say it was a great meal so try it 🙂