Spaghetti and Meatballs


For Meatballs:
3 slices Bread with crusts removed
1/3 cup cold Water
1 Kg Mutton Mince
1/4 cup Parmesan Cheese, grated
4 cloves Garlic, minced
2 Tbsp Coriander, chopped
1 Tsp Salt
1/2 Tsp Black Pepper
1 large Egg

For Frying:
3/4 cup All Purpose Flour
Olive Oil

For Marinara Sauce:
1 Medium Onion, chopped
4 cloves Garlic, minced
5-6 cups Tomato Puree
2 Bay Leaves
Nutmeg gratings
Salt to taste
Pepper to taste
2 Tbsp Coriander Leaves, chopped

500 gms Spaghetti, cooked al dente


Cut the bread into small pieces and soak it in the cold water for 5 minutes. Then drain the excess water and smash up the bread with a fork

Combine with the rest of the ingredients for the meatballs

Start making table tennis sized balls and coat them in the Flour before keeping them aside on a plate

Heat 3 Tbsp oil in a deep pan on low-medium and then start frying the balls in batches without crowding the pan

Fry them till golden brown and then take them out onto a plate. Repeat for other batches. You don’t need to cook the meat completely here

In the same pan, add more oil and start frying the onions till slightly brown. Then add the garlic and fry for a minute

Add in the puree along with the bay leaves and mix well. Grate in some nutmeg at this point

Let the puree come to a boil and then add in the meatballs gently. Cover partially and let them cook on low-medium heat for 30 minutes. Keep checking at intervals to make sure the puree doesn’t dry too much. Add some hot water in case it does and mix well before covering again

While the meatballs cook, cook the Spaghetti

Once the meatballs are done, turn off the heat, and start adding in the Spaghetti. Mix it all well

Garnish with some grated parmesan and coriander leaves and you’re set to serve!

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