Fauzia's Kitchen Fun

Spaghetti and Meatballs

112

Spaghetti and Meatballs

This is a definitely one of my favourite comfort foods. 
Servings 5 people

Ingredients
  

  • 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 spaghett

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!

Join the Conversation

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

    1. 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.

  2. This was my first attempt at
    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! 🙂

  3. Asak. Could we combine the
    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♥

  4. Salaam Fauzia

    I wanted to ask if I were to use tomato cans instead of fresh tomatoes to make the sauce, how many can would be needed? in the UK I believe the weight of a tomato can is 400 or 450 grams. Would I require 2 cans or would that be too saucy?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating