Speaking of an ultimate classic pasta dish, meatballs spaghetti’s got to be one of the top picks. No kid doesn’t like a good bowl of meatballs spaghetti, and the same for adults, really! It’s a timeless recipe to keep in your books and makes everyone around the dinner table happy, i.e. the guaranteed crowd-pleaser.
Making a good pot of meatballs spaghetti is no kiddo’s work though. Sometimes it gets a rep for being a cheap easy meal, but it can also be a quality gourmet one if you’re willing to put in a little bit of time and effort. Ditch that pre-made pasta sauce from a jar and allow the meatballs to first sear then slow-cook in a homemade sauce. That rich umami punch from the sauce is going to be a flavour party on the palate.
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How to make the perfect meatballs spaghetti:
You can use pre-made meatballs or premixed meatball mince to save time. As long as the meat quality is good, it’s going to be fine and make the magic happen. If you fancy a go for making your meatballs from scratch, I’ve included the recipe for it below as well.
Ingredients for meatballs:
- Beef/Lamb mince – the option between beef and lamb is completely up to your own preference. Or feel free to try a mix of both!
- Onions – as a flavour base. Chop finely to help the meatballs stick together.
- Red Chilli Flakes – to add a touch of spice to it. Optional.
- Garlic Powder, Paprika, Salt, Black Pepper – for seasoning.
- Fresh Coriander leaves and stems
- Egg – as a binding agent
- Breadcrumbs – as a binding agent. Either Panko or golden breadcrumbs would work.
Remaining ingredients:
- Garlic, Onions – as a flavouring base
- Red Chillies – to add a kick of heat
- Paprika, Oregano, Salt, Black Pepper – for seasoning
- Tomato Paste – for enriching the tomato flavour
- Chopped Tomatoes – I use tinned tomatoes
- Beef/Lamb Broth – bouillon cubes
- Bay Leaves – for adding a little extra layer of flavours to lighten up the dish
- Fresh Coriander Leaves – final touches and for garnish
- Spaghetti – to serve with
Recipe notes:
- I kept the meatballs relatively small in size, roughly a heaped tablespoon per meatball, weighing roughly 20g each. This is because I find it easier to handle and cook compared to giant sizes. It is also better for serving as well.
- When rolling the meatballs, do not pack them too firmly as that would result in tough textures.
- To avoid the meatballs from breaking apart when cooking, chill the meatballs in the fridge for at least 30 minutes before cooking.
- To sear the meatballs, make sure the oil is heated under high heat and just started to smoke. This is to seal the juices of the meatballs and keeping them juicy! Remove them from the pan once the meatballs are browned and do not overcook.
Briefly wet your hands in cold water or lightly brush a layer of olive oil so that the meat won’t stick to your hands when you’re handling it.
First of all, make sure the mixture isn’t too moist nor too dry. Mix the meatball mix with your hands so that you get to feel the texture.
Make sure the onions are finely chopped as small as possible to help keep everything together.
After shaping them into meatballs, chill them in the fridge for 30 minutes before cooking.
Spicy Meatballs Spaghetti
Equipment
- Hand blender
Ingredients
- 250 g Spaghetti
- 3 cloves Garlic finely chopped
- 1 large Onion chopped
- 2-3 Red Chillies finely chopped
- 1 tsp Paprika
- 1 tbsp Tomato Paste
- 1 tin Chopped Tomatoes
- 1 cup Beef/Lamb Broth
- 2 Bay Leaves
- Salt & Pepper to taste
For the meatballs
- 500 g Beef/Lamb Mince
- ½ Onion finely chopped
- 1 tsp Red Chilli Flakes
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1½ tsp Salt
- 1 tsp Black Pepper
- 1 Egg
- ½ cup Golden Breadcrumbs
- Fresh Coriander Leaves & Stems
Instructions
Making the meatballs
- Combine all the meatballs ingredients together. Shape into palm-size balls, each roughly weighing about 20g.
- Chill the meatballs in the refrigerator for at least 30 minutes.
Making meatballs spaghetti
- In a large pot, heat oil over medium-high heat until it starts to smoke.
- Sear meatballs until a crust form over the meatballs on all sides and are browned in colour. Remove from pot and set aside.
- In the same pot, add more oil if required and add garlic, onions, and red chillies. Saute until golden.
- Season with salt, black pepper, and paprika.
- Stir in tomato paste and cook for a few minutes until deepened in colour.
- Add chopped tomatoes, beef/lamb broth, and bay leaves. Bring to a boil then lower heat to medium-low and allow to simmer for 15 minutes until slightly reduced.
- Discard the bay leaves. Using a hand-blender, blend the sauce until smooth.
- Return the meatballs into the sauce. Cover and simmer for 25-30 minutes.
- In the meantime, bring a large pot of water to boil. Season generously with salt and cook spaghetti according to package instructions.
- Stir in fresh coriander leaves and let cook for another 5 minutes.
- Toss in cooked spaghetti in the sauce. Garnish with more fresh coriander leaves and serve hot.
Notes
- By keeping the meatballs relatively small in size, they’ll be easier to handle and for serving.
- When rolling the meatballs, do not pack them too firmly as that would result in tough textures.
- Briefly wet your hands in cold water or lightly brush a layer of olive oil so that the meat won’t stick to your hands.
- To avoid the meatballs from breaking apart when cooking, chill the meatballs in the fridge for at least 30 minutes before cooking.
- To sear the meatballs, make sure the oil is heated under high heat and just started to smoke. This is to seal the juices of the meatballs and keeping them juicy!
