Spaghetti and Meatballs

Rate this recipe 
5
Average: 5 (2 votes)
Servings 
Serves 4-5

This is a definitely one of my favourite comfort foods. 

Ingredients for Meatballs
500 gm
beef mince
1 tbsp
breadcrumbs
1 tsp
salt
1 tsp
pepper
2 tbsp
chopped coriander
1-2
green chillies, finely chopped
pinch of chilli powder or some red chilli flakes
1 tsp
lemon juice
(too much lemon will make the meatballs hard)
1/2 tsp
turmeric
1 tsp
garlic paste
1/2 tsp
ginger paste
1 tsp
cumin powder
1 tsp
garam masala
1 tbsp
yoghurt
Other Ingredients
6-8
fresh tomatoes
(blended with 1 green chilli and some coriander stems)
3
onions finely chopped
1 tbsp
tomato paste/puree
1 tbsp
sugar
(to cut down the acidity of tomatoes)
1/2 tsp
garlic paste
1/2 tsp
ginger paste
4 tbsp
oil
salt to taste
1 tsp
cumin/coriander powder
1/2 tsp
turmeric powder
500 gm
spaghetti
Instructions 

Mix the meatball ingredients together properly, then cover and refrigerate for about an hour.

In the meantime, heat the oil, sauté the onions until nice and golden, add the ginger & garlic paste, followed by the tomato paste. Stir and add the spices, then add the blended tomatoes, sugar & salt. Cook the sauce until it thickens, adding a bit of water when it gets too thick. Once ready, taste and adjust salt.

Start shaping the meatballs. Make sure you DO NOT OVER-SHAPE THEM. Do not keep pressing/squeezing them to make the perfect ball as it will toughen them. Keep your hand light and shape gently, placing on a plate. You can refrigerate the shaped meatballs for about 10 minutes. Bring the sauce to a simmer and then start popping the meatballs one by one into the simmering sauce. Do not stir immediately, give them 2 minutes then using a small spoon turn each meatball over one by one and cook them for another 3 minutes so the other side may get done. I normally do this in batches, removing the cooked meatballs from the sauce onto a plate when I'm about to do the next batch so the first batch doesn't get over-cooked...keep going until all are done. Then gently drop all the cooked meatballs back into the sauce and give them a good gentle simmer for about 10-15 mins. Try to mix them by swirling the cooking vessel instead of stirring with a spoon to avoid breaking the meatballs. Adjust salt/chilli.

In the meantime boil spaghetti as per packet directions. Then serve the meatballs and sauce on to your spaghetti and enjoy!


Comments

yummy i like it, and will sure try it

Fauzia's Kitchen Fun's picture

Hi, it is also known as all-spice powder, a combination of many spices grinded together.

I found this site very helpful and useful especially for the ramadan period. Thanks fauzia!

Thank u for the meat pies receipe

hi. Can i make this wit mutton instead of beef?

Fauzia's Kitchen Fun's picture

Hi, yes you can.

a'alaikum....
can u tel me how to make tomoto paste.

Fauzia's Kitchen Fun's picture

W/Salaam, either buy it ready made (comes in cans or jars and sometimes it is known as tomato puree) or blend some tomatoes then simmer in a pan with a pinch of salt and sugar, until it thickens to a dark paste. Use as needed.

This was my first attempt at making spaghetti and meatballs, it was absolutely delicious! I love that the meatballs don't have to be fried, it's a much healthier option. Great recipe! :)

Asak. Could we combine the two at the the end? Like mix all the pasta in the sauce? Would that taste okay? P.S I'm a huge fan. YOU are gift from God SubhanAllah♥

Fauzia's Kitchen Fun's picture

Yes that is fine. :)