Halal One-Pan Spaghetti Meatballs Recipe

About this recipe

A hearty and flavorful dinner featuring halal beef meatballs simmered in a rich tomato sauce with spaghetti, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• - Rosemary Rosmarinus Officinalis Herb Garden Plant
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 100 G Jumbo Garlic 100g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
• - De Cecco Spaghetti
• - Parmesan Shavings
• 125G Florette Mixed Salad
• - Potts Vegetable Stock Can
• NaN Fresh Halal British Beef 70Vl Mince
• Each Pepper Red- Each
• - Tata Salt
• 1 L Ktc Sunflower Oil

Instructions

1. 1. Warm 1 tablespoon of cooking oil in a large pan over high heat. Add 500 g of halal beef meatballs and cook for 5 minutes, turning occasionally, until well browned all over.
2. 2. Add 1 chopped onion, 2 diced celery stalks, and 2 minced garlic cloves to the pan. Reduce the heat to medium and cook for 5 minutes, stirring occasionally, until softened.
3. 3. Stir in 2 sprigs of rosemary, 2 11/16 cups of chopped tomatoes, and 2 tablespoons of tomato puree. Bring to a simmer and cook uncovered for 5 minutes, until the sauce thickens slightly.
4. 4. Pour over 750 ml of vegetable stock and bring the mixture to a boil. Break 300 g of spaghetti in half and add it to the pan. Stir well, then leave to simmer for 10 minutes, or until the spaghetti is tender.
5. 5. Remove the rosemary sprigs and season to taste with salt and pepper. Serve hot with plenty of grated parmesan and a dressed green salad on the side.