400 g minced meat (one package of normal kjøttdeig if you are in Norway)
one clove of garlic, in pieces, warmed in the fat a couple of minutes
A pinch of a Kurdish spice mix which I got from a neighbour. I have two types, and both smells, I think, of cumin, and different other things
a generous amount of Tabasco sauce
In the frying-pan:
Today we had normal spaghetti with the meatballs, you use what you like of pasta or whatever you have on the shelf
In the cooking water of the spaghetti: sea salt and a pinch of dried sage.
Eating spaghetti with almost anything I think started on my part when I was a student in Tromsø, and probably, the habits with spice also.
This is an everyday meal in my house, with whatever spices I fancy that day, or what I think that we need right now.
Warm the butter etc a little before you fry the meatballs.
In the minced meat, just mix the egg, garlic and the spices with a spatula or wooden spoon, make balls with the hand and fry them in the fat, not too hot, to avoid burning the sage.