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Spaghetti and “Mice”balls

Recipe by @chloesque

A spaghetti overload that makes it creatively special by making some “mice” balls. Just perfect for a Halloween party!

INGREDIENTS

Rissoles

  • 1 small brown onion
  • 1/2 cup panko breadcrumbs
  • 250 gm beef mince
  • 250 gm pork mince
  • 1 small carrot
  • 1 egg
  • 2 tsp Lane’s Magic Dust
  • 1 tbs Lane’s Pineapple Chipotle
  • 12 half-cooked lengths of spaghetti
  • 24 almonds

Tomato Sauce

  • 800 g can diced tomatoes
  • 1 diced onion
  • 4 diced garlic cloves
  • 1 tbs Lane’s garlic
  • 1/4 cup Lane’s Kinda Sweet
  • 250 ml chicken stock
  • 1 tbs fresh oregano

STEPS

  • Grate the onion into a large bowl and add panko, mix briefly to coat in the onion juices.
  • Grate carrot into the bowl. Add remaining Rissoles ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a small teardrop shape. Indent the larger and insert some of the spaghetti leaving a tail.
  • Add two almonds to the narrow end to represent the ears. Place on a lined tray. Repeat with a remaining mixture – you should make 10 – 12.
Spaghetti-and-Riceballs-pellet-smoker-Z-Grills-Australia-2
  • Preheat your BBQ to 190c whilst you prepare your sauce.
  • In a saucepan heat, 1 tbs of olive oil and cook diced onion and garlic over medium heat until translucent.
  • Add 800g of canned diced tomatoes, 250ml chicken stock, 1tbs fresh oregano, Lane’s Kinda Sweet, and 1 tbs Lane’s Garlic2. Leave to simmer and reduce whilst your mice cook.
  • BBQ your mice for 20 minutes. Transfer your reduced tomato sauce to a baking tray.
  • Add your mice to the tray of your reduced sauce and simmer in Z Grill for 15 minutes whilst you cook your pasta.
  • Serve your mice on a bed of pasta with some grated parmesan cheese.
Spaghetti-and-Miceballs-pellet-smoker-Z-Grills-Australia-3

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