thebigfatnoodle

Ingredients

2 tbsp olive oil

250gs Welsh Waygu Beef Mince (regular mince will do too!)

1 carrot, grated

2 medium onions

½ teaspoon worcestershire sauce

½ fresh oregano

½ fresh thyme

½ fresh marjoram

½ fresh rosemary

½ fresh curry leaves (if you can get hold of some)

2 bay leaves

Salt & black pepper

250 grams linguine or spaghetti

300 mls of lazy pizza sauce (for recipe click here)

Grate the carrot and onion into a bowl. Take care with the onion grating, as this will release all the syn-propanethial-S-oxide (that’s onion juice to you and me) that will make you tear up good.

Hand mix the carrot and onion, then squeeze the juice out into another container, and set aside. You’ll add this to the sauce later.

The carrot/onion mix should now be quite firm. Finely chop the herbs and add them, the Worcestershire sauce, salt and pepper and the mince to the bowl, and gently mix. Hands are best, as they will warm the mixture up a little and help the fat bond the mix together.

Take small amounts, no more than will fit on a large teaspoon, and roll in the palm of you hand, or squish them together to make odd shaped meatballs.

The mix should make about 30-40 of these bitesize meatballs. Set aside in the fridge to firm up.

Make the sauce according to the Lazy Pizza sauce recipe.

Fry the meatballs in the olive oil on a high heat, for a couple of minutes, but don’t overload the pan, as you want the heat to remain high to caramelise the outside of the meatballs.

Boil linguine or sphagetti, serve. Eat. Yum.