Spaghetti with Meat Balls
Prep. : 20 Mins
Cook. : 30 Mins
Total Time :
50 mins
Cuisine : Continental
Servings : Serve 2
For the meatballs
Mutton mince – 1/2 kg
Ginger garlic paste – 1/2 tbsp
Egg – 1/2
Salt & pepper to taste
parmesan cheese powder – 2 tbsp
Mozzarella cheese – 2 tbsp
For the gravy
Olive oil – 1-2 tbsp
Chopped onions – 1/2 cup
Bay leaf – 1
Tomato purée 400 gm
Chopped garlic – 2 tbsp
Peppercorns – 2-3
Basil – few leaves
Chilli flakes – 1/2 Tbsp
Kashmiri Red Chilli powder – 1/2 tbsp
Sugar – 1 tsp
Water as required
Boiled Spaghetti – 250 gms
- In a bowl, add the minced mutton, egg, ginger & garlic paste, salt, pepper, parmesan & mozzarella cheese. Mix everything well. Roll them into meatballs
- Heat oil in a shallow pan & then cook the meatballs till golden on all sides. About 2-3 mins on each side. (Do not overcook them as they will again be cooked in the gravy)
- In a deep pan, add oil, bay leaf, garlic, peppercorns & chopped onions. Sauté for a few minutes.
- Then add the chilli flakes, tomato purée, salt, pepper & let it cook thoroughly. Add water to help the tomatoes cook well & to adjust the consistency. Add a little red chilli powder for colour. Once done add a dash of sugar.
- Then add the meatballs & allow to cook till the meatballs are nice & tender.
- Add some torn fresh basil leaves and mix well.
- When ready to serve, add the boiled pasta to the sauce & give it a final toss. Serve hot garnished with cherry tomatoes, basil leaves & grated parmesan cheese.
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