MEXICAN SPAGHETTI AND MEATBALLS
INGREDIENTS (SERVES 4)
300g pork mince
300g beef mince
1 cup tagliatelle pasta
1/4 cup white rice
1 garlic clove, finely diced
1 tbs cumin
1 tbs chipotle powder
coriander stems, roughly chopped
small handful of oregano leaves
1 carrot, grated
1 onion, diced
coriander, to garnish
In a mixing bowl add 3/4 of your beef and pork mince, egg, rice, garlic, cumin, chipotle powder, coriander stems, oregano carrots and a pinch of salt. Mix with your hands until combine and form into balls. In an oiled pan on high heat start cooking the balls until they have caramelised. Once cooked place them on a plate.
In the same pan you cooked the meatballs with add the onion and the remaining uncooked meat, cook on medium heat until browned and add the arrabiata and basillico sauce and a jar of water. Add the meatballs back in the pan to cook further for 15 minutes.
Cook your pasta in a pot of boiling water until al dente and serve with your meatballs and fresh coriander on top.