Meatballs with a difference

Spaghetti & Meatballs have been taken to another level by Alex (aka Big Al’s Garden Kitchen).

Here he’s minced leftover beef from a joint cooked earlier in the week. Having made the meatballs, he’s then put them into his Smoker with some oak.

Next, he’s cooked up a batch of homemade pasta sauce using homegrown tomatoes, courgette, onions, peppers and garlic, into which he’s placed the cooked meatballs.

Served with spaghetti and smoked parmesan this really is a treat, although Alex feels that he should have added a little minced pork to the meatball mixture for moisture – we love his dedication to perfection.

 For beef joints, and mince (if you’re not keen on making your own) take a look at our Beef pages.

Leave a comment

Please note, comments must be approved before they are published