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Saturday, January 6, 2018

Meatball & Mushroom Spaghetti in Cream Sauce ~ Day 6

Meatball Mushroom Spaghetti
Creamy Meatball & Mushroom Spaghetti

Creamy Meatball and Mushroom Spaghetti is also one of those dishes which just get created in my kitchen instantly. This recipe is not taken from any source, just that I try to make a quick dinner with whatever ingredients I have in hand and something like this happens. Well, to be honest, I had a stock of frozen meatballs in my freezer which I always prepare and freeze and it turns out to be the most convenient prep for my kitchen. I have more such ideas for Kitchen Prep which I normally do once in a month or sometimes weekly.

Creamy Meatball & Mushroom Spaghetti
Creamy Meatball & Mushroom Spaghetti

 Meatball & Mushroom Spaghetti

Spaghetti cooked in the spicy cream sauce along with mushrooms and pre-cooked meatballs.

Preparation time: 30 minutes
Cooking time: 15 + 15 minutes
Total time: 1 hour
1 cup = 250 ml capacity
Serves 4


For the sauce
2 onion sliced
2 tomato peeled and finely chopped
2 tablespoon finely chopped garlic
2 teaspoon red chili powder
1 teaspoon red chili flakes
1 tablespoon tomato sauce
1 tablespoon soy sauce
1 cup chopped mushrooms
1 green capsicum sliced
1 teaspoon dry basil
1/2 cup cream
1 cup meat stock / 1 chicken stock cube mixed with 1 cup water
1/2 cup milk
4 tablespoon olive oil (or vegetable oil)

For the meatball
500 grams meat mince
1/2 cup chopped onion
2 cloves grated garlic
1 slice of bread (brown/white)
1 egg
1 teaspoon black pepper powder

For Pasta
300 gms Spaghetti (3/4th packet)

For Garnish 1/4 cup grated parmesan cheese
1/4 cup chopped parsley or coriander leaves


1. For Pasta: Heat enough water along with salt in a large vessel till it boils. Add the spaghetti to boiling water and cook till it is 'al dente' (80% cooked). Drain the pasta and reserve 1 cup of drained pasta water. Pour some oil over the pasta and set aside.
2. For meatballs: In a grinder or chopper add mince, chopped onion, garlic, bread slice, egg, black pepper powder, and salt. Grind everything using the pulse button till it combines well and you get a smooth dough-like mixture (do not add any water while grinding). Take a tablespoon of mince mixture and roll into a small bite size ball. Repeat this with rest of the mince mixture and make meatballs. Cover and keep the rolled meatballs in the refrigerator.
3. For sauce: Heat olive oil in a large nonstick saucepan and add chopped garlic. Fry for few seconds and then fry chopped onion till translucent followed by chopped tomatoes, 2 teaspoons red chili powder, 1 teaspoon red chili flakes, 1 tablespoon tomato sauce, 1 tablespoon soy sauce and a  pinch of salt. Cook for 5 minutes on slow flame. Then slowly add meatballs one at a time and again cook on slow flame for 5 to 7 minutes.
4. In a separate pan add few drops of oil and stir fry chopped mushrooms and capsicum till golden and crispy. Remove from heat.
5. Add the fried veggies to the meatball sauce and continue cooking. Now add 1 cup pasta water or chicken stock, dried basil (optional) and 1/2 cup milk. Stir and keep cooking till meatballs are fully cooked.
6. Just before serving, heat up the meatball sauce and add cooked spaghetti and 1/2 cream. Add more water or stock if the sauce looks too dry. Taste and adjust the seasoning. Finally, remove the spaghetti in a serving dish, garnish with grated parmesan cheese and chopped parsley and serve hot.

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Baked Chicken Tikka Pasta
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Pasta Salad with Mustard Dressing
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Tomato & Cheese Pasta
Tomato & Cheese Pasta

Penne Polo E Curry
Penne Polo E Curry (with video)

Meat Lasagne
Meat Lasagne

Rainbow Pasta Salad
Rainbow Pasta Salad

Spicy Chicken Pasta
Spicy Chicken Pasta

1 comment:

  1. Really loved this dish specially the meatballs they where melting in the mouth ...a nice tiffin lunch to carry