Easiest Spaghetti and Meatballs in rich tomato sauce

spaghetti meatball

Pasta has become weeknight favorite for many home cooks and the reason being it’s easy to prepare, delicious and extremely versatile. It can be rich and satisfying when combined with meat, light and luscious when tossed with vegetables, or simply mouthwatering when layered and baked until golden and bubbly.
Spaghetti is the Italian term for “lengths of cord” or long strand of pasta, is one of the very popular variety of pasta worldwide, very much similar to Asian noodles in resemblance, best served with thick sauces like Pesto, Bolognese or Neapolitan Sauce, but the combination of pasta and a tasty sauce is almost a science in itself, every cook would have personal views on this topic. 
These meatballs are so heavenly and delicious that I simply keep on snacking them while preparing sauce and sometimes when I am too lazy to prepare a sauce I serve them just like that along with a bowl of green salad and trust me nobody miss the pasta and the sauce. But these meatballs are best served hot and fresh so I prefer shallow frying them at the last minute to keep them soft, juicy and tender. 
These days I have totally banned White Flour (Maida) in my kitchen so you can see whole wheat Focaccia on the side, though texture of whole wheat breads is little denser than the all purpose flours one but I don’t mind that until and unless the bread is perfectly baked, crusty and tasty. 
Recipe: Spaghetti with Meatballs
Yield: Serves 4
400g dried spaghetti
For the meatballs:
500 g minced chicken
2 – 3 sprigs fresh rosemary
¼ Cup bread crumbs
1 tsp Dijon mustard
1 tsp dried oregano
1 large egg, beaten
1 tsp garlic powder
salt and pepper, as per taste
oil for shallow frying
For the sauce:
3 – 4 large ripe tomatoes, chopped
1 medium onion, finely chopped
2 – 3 cloves garlic, chopped
2 Cups Chicken Stock
olive oil
1 tsp dried red chilli flakes
A fistful of fresh basil leaves
2 tbsp balsamic vinegar
Parmesan cheese, for grating
Salt, as per taste
To make meatballs, pluck the rosemary leaves off the woody stalks and finely chop them. Add to a mixing bowl with the mustard, minced chicken, oregano, bread crumbs, garlic powder, salt and pepper. Mix in the egg.
With clean hands scrunch and mix up well until it turns into a sticky dough kind mixture.
With dry hands divide mixture into small tennis sized balls
Drizzle them with olive oil and jiggle them about so they all get coated. Put them on a plate, cover and place in the fridge until needed.
Meanwhile prepare sauce, heat a large frying pan on a medium heat and add olive oil.
Add onion to the frying pan and stir for around 3 – 4 minutes or until softened and lightly golden.
Then add garlic, and as soon as they start to get some colour add the large basil leaves. Add the tomatoes and the balsamic vinegar.
Add chicken stock and bring to the boil and season to taste.
To shallow fry meatballs, heat another large frying pan and add a lug of olive oil and meatballs. Stir them around and cook for 8–10 minutes or until golden, check for doneness by opening one and tasting.
Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat.
Add the pasta to the boiling water and cook until al dente.
Return the pasta to the pan. Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen. Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top.
Sprinkle over the small basil leaves and some grated Parmesan. Bon Apetit!!!


  1. Leave a Reply

    April 1, 2014

    Looks supremely gorgeous.. are those pics taken by you?

  2. Leave a Reply

    The Young Bigmouth
    April 1, 2014

    The foodie in me just felt a little ashamed that I cant cook all that well :)

  3. Leave a Reply

    FunFoodand Frolic
    April 7, 2014

    Ohh dear!!! you need not to feel bad …. you are artistic in your own way

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