Ingredients – For the meatballs Chicken mince: 500g; Mutton mince: 500g; Onion: 1 (finely chopped); Eggs: 2 (beaten with a fork); Half cup fresh breadcrumbs; Paprika powder: 1 tsp; Salt: 1 ½ tsp; Pepper: ½ tsp; Olive oil: 1 cup (for frying)
For the sauce – Tomatoes: 5 large (finely chopped); Canned tomato puree: 100g; Onions: 1 (finely chopped); Garlic cloves: 6-7 large (minced); Cheese (preferably parmesan): ¼ cup (grated); Chicken stock cubes: 1-2; Red wine (optional): 150g; Fresh parsley: 1/4 cup; Salt: 1 tsp; Olive oil: 2 tbsp
For the pasta – Spaghetti: 500g; Spring onions: 1 cup (finely chopped); Fresh parsley: ¼ cup; Parmesan cheese: 1 cup; Olive oil: 2 tbsp; Extra virgin olive oil: to drizzle on top; Salt: 1 ½ tsp; Vegetables like carrots, bell peppers, broccoli, aubergine, spinach, and button mushrooms work very well with spaghetti. Chop them to bite size. For some added crunch, throw in some roasted pinenuts!
Meatballs and the sauce
- First get the meatballs ready. Add both the mince meats, onion, parsley, Parmesan, breadcrumbs, beaten eggs and rest of the seasoning. It’s time to get your hands in and mix the ingredients really well. The more you mash the mince, the tenderer your meatballs are going to be.
- Roll the mince mixture to equal sized balls. You can do this prep way before dinnertime as well. Just make the meatballs and put them in the freezer.
- When you’re ready to fry the meatballs, take a non-stick frying pan and put it on the gas on full. Add the olive oil and bring it to a smoke. Before adding the meatballs, put the oil on medium. Now, pop the meatballs one by one and fry them till they are brown. The meatballs will brown better if spaced out a bit, so be patient with this!
- Meanwhile, make the sauce. Heat the oil on a flat heavy- bottomed pan. Add the minced garlic and bring it to a sizzle. Stir in the onion and let them caramelise. Now, if you’re using chicken stock cubes, add them as well and let it toast.
- Stir in the tomatoes and add the salt. Cook it till the tomatoes soften up. Then add the canned puree. Add the red wine (or water) and bring it to a boil.
- Now add the meatballs to the sauce and cover the pan with a lid. Let the meatballs cook in the sauce, on a simmer, for 15 minutes.
- After 15 minutes, open the lid and check for the sauce consistency. It should be thick enough to stick to the meatballs.