Spaghetti and Meatballs
This is a definitely one of my favourite comfort foods.Â
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!
yummy i like it, and will sure try it
I will try ISA
I found this site very helpful and useful especially for the ramadan period. Thanks fauzia!
Thank u for the meat pies receipe
Will try this insha Allah
hey this is interseting..but i dont know wht is garam masala?..could u please tell me…
Hi, it is also known as all-spice powder, a combination of many spices grinded together.
hi. Can i make this wit mutton instead of beef?
Hi, yes you can.
a’alaikum….
can u tel me how to make tomoto paste.
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
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
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♥
Yes that is fine. 🙂
Yes that is fine. 🙂
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?
W/Salaam, for this recipe I believe 1 can should be fine.