Spaghetti and Meatballs (Chicken)

 

SPAGHETTI AND MEATBALLS (CHICKEN)

Here is a good dish of spaghetti and chicken meatballs made with an added pinch of Indian garam masala that neutralizes the intense tanginess of tomatoes. Try it and you will know the difference from a regular Italian spaghetti and meatball dish.

For the spaghetti

use a good imported brand semolina brand like Granoro. These are nice and thick and perfect for this dish. If boiled for the right amount of time they separate well too unlike noodles which tend to stick.  Boil the spaghetti with a bit of salt and a teaspoon of olive oil. After five minutes keep a watch on it because there will come a point where even a second over will result in it getting soggy. Strain in a colander, then spread the noodles out on a large tray laced with a bit of oil to cool.

For the meat balls (good for four or five persons.)

750 gms Finely minced chicken, grated cheese, 1 egg, 1 teaspoon oregano, 1 teaspoon rosemary, 2 tbsp Worcestershire sauce, ¾ Tablespoon pepper. 2/3 tbsp. cornflour, salt, pepper, a tsp of olive oil, some chilli flakes if you want it spicy, 1 tbsp. dark soya sauce (no 1).

(The amount of chicken should depend on the no of persons. I have never measured the amount of cheese but it should be about 40 grams, add all the items into the mince, mix thoroughly and shape into balls. You’re going to find it sloppy and this part will make you wonder as to whether it will hold or break up in the pan but trust me it won’t. After shaping refrigerate for about 15 minutes only.)

Cooking method for meatballs:

using a flat microwavable plate laced with a bit of olive oil, then place the meatballs on it and microwave using 60 power and for 3-4 minutes. You’ll get a lot of liquid and residue released by the meat after microwaving don’t throw this away collect it in a bowl. You could alternately fry the meatballs in oil but it might not taste the same. Microwaving helps tighten the meat balls to prevent them opening up

The Sauce

My sauce for spaghetti and meatballs is a takeoff on Italian Arabiatta sauce. Now to make any food tasty you could deviate and add something of your own that doesn’t stray away from the essence of the dish. I use a tbsp. of Indian garam masala powder so it won’t feel like eating just spicy tomato sauce.

Sauce ingredients

4/5 tomatoes crushed minced or grated. ¾ tetrapak tomato puree, chopped ginger, chopped garlic, ginger garlic paste, 2 sticks cinnamon, ½ teacup cooking red wine, (optional), chopped basil, 1 tbls red chilli flakes, 1 tbsp. red chilli powder, 1 tbsp. black pepper, 1 tbls garam masala powder, chicken soup stock, ¾ tbsp. rosemary, 1 tbsp. oregano, salt, 1 tbsp. dark soya two tbsp. Worcestershire sauce.

(When using Worcestershire sauce always buy an imported brand, I have found only one brand in India and that’s Elmac and it doesn’t do anything, WS sauce is an important ingredient that adds the savory taste to meat dishes. Use LP or Lea Perrins, it’s the best) Your tomatoes should be grated into a coarse paste rather than using a mixer because then it gets too smooth.

Final Method: sauce

Heat olive oil or cooking oil in a deep pan. Add ginger garlic paste, cinnamon, stir a few seconds Then add onions tomato mixture, tom puree, rosemary, oregano, and the rest of the ingredients. Keep the garam masala powder and wine aside. That will go last. Mix well and add 600 ml of water, cook for two or three minutes then add the meatballs and the residue liquid into the mixture.  Cover and allow to cook on low flame. Taste every five minutes. Once you feel it’s more or less cooked, add the wine and the garam masala powder, cook till gravy reduces to a slightly thick consistency because you’re going to have to toss the noodles into it and the final dish shouldn’t be too liquidy. Once done, add the noodles and toss around till all the gravy and meatballs are mixed well in the process.

The level of chilli should be according to your taste. If you want a more tomato tangy taste, add tomato puree or tomato sauce… Make enough sauce because when serving you will need to top the spaghetti with a bit for added flavor. You could also sprinkle some grated cheese as a garnish.

(Just remember, all the measurements used can be modified according to taste. You could add extra pepper to the mince or extra cheese if you wish. If the gravy reduces, add more water and a ¼ cup of liquid cornflour to thicken. I always cook the last minute on high flame just after adding the cornflour.)

Hope this was helpful I know it’s too long more like a blog but I hate short recipes, cant understand a thing from them.