REGGAE CHEF

1 lb spaghetti

Meatballs:

1 lb ground beef
1 egg
¼ cup breadcrumbs
2 cloves garlic
1 ½ teaspoon mince spice or ( 3/4 teaspoon salt and 1 teaspoon black pepper)
½ cup vegetable oil

Sauce:

5 cloves garlic, chopped
2 tablespoons olive oil
1 onion, diced
½ cup water
2 ½ cups pasta sauce

Directions

Meatballs:

• Season ground beef with garlic, mince spice or salt and pepper (whichever you desire)
• Add the egg and breadcrumbs and combine.
• Divide meat into about 12 – 14 pieces and roll each one into a ball.
• Heat pan and vegetable oil.
• Brown meatballs on each side and remove from pan.

Sauce:

• Drain excess oil from pan and replace pan on medium heat.
• Add olive oil and onion, sauté for 3 minutes.
• Add garlic and sauté for 1 minute.
• Add pasta sauce, water and meatballs and simmer on medium heat for about 10 minutes.
• Boil water and cook pasta according to package directions.

Plate pasta and spoon meatballs and sauce over it. Serve.

Scampi is the name of several species of lobsters, but in the USA and United Kingdom scampi refers to a method of preparing seafood. Scampi is usually served with bread or on a bed of rice or pasta.


Directions

• Cook pasta according to package instructions and drain.
• Season shrimp with salt and pepper.
• Heat a skillet on medium heat and add butter.
• When butter has melted add garlic and sauté for 1 minute.
• Add pre cooked shrimp and sauté for 3 minutes, stirring constantly.
• Remove from heat and add the pasta and parsley, toss the ingredients to combine.
• Plate the shrimp scampi and top with parmesan cheese.

Serves 4