John Myers
Ingredients for 4 servings:
- 1 pack of pasta (spaghetti)
- 500 g minced meat, mixed
- 1 jar of lecho
- ½ pack of mixed herbs (frozen)
- Breadcrumbs, grated
- 1 egg(s)
- 1 pack of mozzarella
- 100 g grated Parmesan cheese (or other type)
- Salt
- pepper
- Oregano, dried
- Marjoram, dried
- fresh basil, if desired, for garnishing
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Mix the minced meat with some grated bread and the egg. Then add the herbs and other spices to taste. Once the minced meat is well mixed, form them into small balls about the size of ping-pong balls and fry them in a pan (the balls don’t need to be cooked all the way through, but a well-brown crust is important). Transfer the lecsó to a baking dish and then add the meatballs. Slice the mozzarella and place them on top of the balls. Sprinkle with some Parmesan cheese to ensure everything is well coated. Place the dish in the preheated oven at around 200°C (400°F) and bake for about 20 minutes, until the cheese is golden yellow and crispy. Add the spaghetti and cook according to the instructions. Arrange the pasta on a plate and add 2-3 baked balls and a little sauce to each plate. If you have some fresh basil, garnish with a few leaves.
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