Recipes | Supermarkets | Lagos

Prep:

​

Grate the cheddar and set aside in a cool place. 

Separate egg white from yolk and whisk. 

Dice garlic and onions. 

​

Instructions: 

​

1. In a deep bowl add mince, egg white, bread crumbs, salt, 1 tbsp of black pepper, thyme, parsley, oregano.

Get your hands nice and clean, this next bit is slightly messy.  

2. Using your hands (or a spatula), mix the contents in the bowl together, make sure ingredients are well combined. Then, roll mince chunks into balls of your desired size (I recommend small balls because they cook through quicker), place the balls onto a separate dish until all the mince has been rolled into balls. 

​

3. Boil pasta according to packet instructions. Pre-heat the oven at 130.

​

4. In a large skillet, heat 5 tbsp of vegetable oil, once heated add the meatballs and shallow fry for 10 minutes on low/medium heat turning the balls frequently to make sure all sides are cooked. Pierce one of the balls with a knife or fork to check if they are done. 

Once meatballs are cook, place them on a paper toweled plate and set aside. 

5. In a clean skillet, heat 3 tbsp of vegetable oil, once heated add garlic and onions.  Fry for about 2 minutes on low/medium heat or until transparent, then add tomato sauce and simmer on medium heat for 5 minutes before adding remaining black pepper, thyme, parsley, oregano and salt, stir and simmer for another 3 minutes.

​

6. Add meatballs to the sauce and stir, reduce the heat to low and cook together for 5 minutes before pouring in the cooked, drained pasta. 

Stir the pasta well into the sauce and make sure the pasta is well incorporated. Allow contents to cook together (on low heat) for 5 minutes, stirring occasionally.