Thyme Meatballs With Spaghetti
|Basic lamb mixture||1⁄4 Cup (4 tbs)|
|Seeded black olives||30 Gram, finely chopped (1/4 Cup)|
|Tomato paste||2 Tablespoon|
|Chopped fresh thyme||1 Tablespoon|
|For tomato sauce|
|Olive oil||1 Tablespoon|
|Onion||150 Gram, chopped (1 Medium Sized)|
|Garlic||2 Clove (10 gm), crushed|
|Canned tomatoes||800 Gram (2 Cans, 400 Gram Each)|
|Dry red wine||60 Milliliter (1/4 Cup)|
|Cooking oil spray||1|
Combine Basic Lamb Mixture in medium bowl with olives, paste and thyme; roll level tablespoons of mixture into meatballs.
Place meatballs on oiled oven tray, coat lightly with cooking oil spray; bake, uncovered, in hot oven about 15 minutes or until cooked through.
Stir meatballs gently into hot Tomato Sauce, [can be prepared ahead to this point; refrigerate overnight or freeze] Cook pasta in large pan of boiling water, uncovered, until just tender; drain.
Serve meatballs in sauce with hot spaghetti.
Tomato Sauce Heat oil in medium pan; cook onion and garlic, stirring, until soft and browned lightly.
Add undrained crushed tomatoes, paste, wine and sugar.
Bring to boil; simmer, uncovered, about 10 minutes or until sauce thickens slightly.