Spaghetti & Meatballs

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.

Spaghetti & Meatballs

Meatballs Ingredients

• 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

Method

1. Add two tablespoons of oil to a pot or pan then caramelize brown sugar
2. As the sugar goes dark brown and frothy add onion, garlic & habanero pepper
3. Season with salt and black pepper then sauté or stew for 2 minutes
4. Combine remaining ingredients in a bowl along with sautéed aromatics. Adjust salt and black pepper to taste
5. Form minced beef mixture into small balls then cook on each side in a pan for four to five minutes

Marina 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

Sauce Directions

1. Add oil to a pot then sauté onions for 2 minutes over medium heat
2. Add garlic then sauté for 1 minute
3. Add tomato paste, coconut milk, water and dried basil. Season with salt and black pepper then combine well
4. Cover then allow to cook for at least 20 minutes
5. Add meatballs to sauce then allow to cook for a further 10 minutes

Cooking The Spaghetti

1. Bring a pot of water to a rolling boil then season liberally with salt.
2. Add one pack of spaghetti then cook for 8 to 10 minutes.
3. Strain then return to pot and drizzle with olive oil.

Related Recipes

• Lamb Meatballs with Curry Sauce
• Spicy Spaghetti with Peas & Carrots
• Stewed Minced Beef