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Meatball & Mushroom Spaghetti
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Meatball & Mushroom Spaghetti in Cream Sauce

Spaghetti cooked in the spicy cream sauce along with mushrooms and pre-cooked meatballs.
Course Pasta
Cuisine Italian
Keyword Meatballs, Mushroom, Pasta, Spaghetti
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Shanaz Rafiq

Ingredients

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
  • ½ cup cream
  • 1 cup meat stock / 1 chicken stock cube mixed with 1 cup water
  • ½ cup milk
  • 4 tablespoon olive oil or vegetable oil

For the meatball:

  • 500 grams of meat mince
  • ½ cup chopped onion
  • 2 cloves grated garlic
  • 1 slice of bread brown/white
  • 1 egg
  • 1 teaspoon black pepper powder
  • 1 teaspoon salt

For Pasta

  • 300 gms Spaghetti 3/4th packet
  • 3 tablespoon salt
  • 3 litres water

For Garnish:

  • ¼ cup grated parmesan cheese
  • ¼ cup chopped parsley or coriander leaves

Instructions

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.

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 the rest of the mince mixture and make meatballs. Cover and keep the rolled meatballs in the refrigerator.

For sauce:

  • Heat olive oil in a large nonstick saucepan and add chopped garlic. Fry for a 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.
  • In a separate pan add a few drops of oil and stir fry chopped mushrooms and capsicum till golden and crispy. Remove from heat.
  • 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.
  • Just before serving, heat up the meatball sauce and add the 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.