Spaghetti and Meatballs

We still haven't managed to do a "big shop" since returning from our trip to Windsor so again tonight we are raiding the freezer for Tonight's Menu.  Standing out on the blackboard inventory was meatball mix but it wasn't until it was defrosted, that we discovered that inside the container was the leftover beef mixture from our Olympic Food Challenge adventure into Mongolian cooking, Buuz.

The minced beef, onion and caraway mixture was formed into golf ball sized balls and poached in a fresh tomato and basil sauce.  We deliberately kept the seasoning and flavours to a minimum as R was joining us and although he loves strong flavours we put a lot less salt in his cooking than in ours.

The meatballs were served, as tradition dictates, with spaghetti and parmesan cheese.  Z and I also had some garlic bread, which of course R stole some of.  We already knew that the caraway worked really well with the beef but what got me was the success of its combination with the tomato and basil.  I'm not sure if there are any Italian/Mongolian fusion restaurants out there but if there are they really need to get Spaghetti and Buuz-balls on their menu as soon as possible.