As the saying goes: Better late than never… still can’t believe this is my very first time making spaghetti & meatballs. At least I can’t remember ever making it before. This was a recipe I developed as I was making it but the results were great. This is a spaghetti & meatballs recipe with a bit of a local twist.
Ingredients
Meatballs
- 2 lbs minced beef
- 1 cup breadcrumbs
- 1 cup coconut milk
- 1 large onion finely diced
- 4 cloves garlic minced
- 1 habanero pepper minced
- 3 tbsp finely chopped mint
- 3 tbsp finely chopped taragon
- 2 tsp corinader seeds powder
- 1 tbsp brown sugar
- salt & black pepper to taste
Marinara Sauce
- 1 large onion finely chopped
- 12 cloves garlic minced
- 3 tbsp dried basil
- 375 ml tomato paste
- 375 ml coconut milk
- 1 cup water
- 2 tbsp oil
- salt & black pepper to taste
Instructions
Meatballs Method
- Add two tablespoons of oil to a pot or pan then caramelize brown sugar
- As the sugar goes dark brown and frothy add onion, garlic & habanero pepper
- Season with salt and black pepper then sauté or stew for 2 minutes
- Combine remaining ingredients in a bowl along with sautéed aromatics. Adjust salt and black pepper to taste
- Form minced beef mixture into small balls then cook on each side in a pan for four to five minutes
Marinara Sauce Method
- Add oil to a pot then sauté onions for 2 minutes over medium heat
- Add garlic then sauté for 1 minute
- Add tomato paste, coconut milk, water and dried basil. Season with salt and black pepper then combine well
- Cover then allow to cook for at least 20 minutes
- Add meatballs to sauce then allow to cook for a further 10 minutes
Cooking The Spaghetti
- Bring a pot of water to a rolling boil then season liberally with salt.
- Add one pack of spaghetti then cook for 8 to 10 minutes.
- Strain then return to pot and drizzle with olive oil.
Video
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