Spicy Meatballs over Angel Hair Pasta


For The Meatballs
•1 pound Lean Minced Beef
• 1 egg 
• 1 slice of white bread (crusts removed)
• 2 tbsp Milk
• 1 tbsp parsley (fresh chopped or dried)
• 1 tbs olive oil

• 1/2 tsp Doc Meyers’ Hot Pepper Shake

For The Sauce
• 500 ml Passatta
• 300 ml vegetable stock (400 ml if you like lots of sauce)
• 1 tbsp parsley (fresh chopped or dried)
• 1 tsp white sugar
• Salt & Pepper to taste
• Angel Hair Pasta (or spaghetti)
• Grated Parmesan (optional)

• Additional 1/2 tsp Doc Meyers’ Hot Pepper Shake


• Firstly to make the meatballs. Tear the sliced bread into small pieces, put in a bowl and add the milk until the bread soaked it all. 
• Then squeeze as much milk as possible out of the bread and add it to a medium sized mixing bowl.
• Add the mince, parsley, Doc Meyers shake, egg and a little salt & pepper to the mixing bowl and thoroughly mix and knead until smooth and even.
• Get out a plate or tray and start to tear small golf ball sized amounts from the mixture. Roll in the palms of your hands until smooth and place on the tray. 
• Once all of the mixture is used, put the tray in the fridge and leave for about 20 mins

• For the sauce, add the Passatta, vegetable stock, parsley, sugar, salt and pepper and stir. Simmer on a low heat until later.
• After about 20 mins or once the sauce is made, get the meatballs from the fridge, add a little light olive oil (1-2 tbsp) to a frying pan and cook in batches of about 5 or 6 until browned but not completely cooked through. 
• Once all of the meatballs are browned, Add all of the meatballs back to the pan for a couple of minutes and then add to your sauce and simmer for about 15 minutes.
• Now make your angle hair pasta.  Once this is ready, serve with your meatballs and add a little Parmesan and parsley to garnish.   Enjoy!!