Empty My Fridge
How To Make Spaghetti And Meatballs | Spaghetti Meatballs Recipe | Italian Recipes | Varun Inamdar
Ingredients
- Mutton250 g
- Breadcrumb½ cups
- Parsley · finely chopped1 tbsp
- Rosemary · finely chopped2 tsp
- Garlic · chopped, minced13 cloves
- Black pepper · ground¾ tsp
- Cinnamon · powder½ tsp
- Saltas needed
- Egg1
- Olive oil2 tbsp
- Bay leaf2–3
- Onion · chopped1
- Mushroom8–10 slices
- Tomato · peeled chopped400 g
- Sugar1 tsp
- Basil8–10
- Spaghetti1 packet
- Butter1
Instructions
- Boil spaghetti in well-salted rolling water. Drain it and toss with a splash of olive oil.
- In a bowl, mix mutton mince, breadcrumbs, garlic, parsley, rosemary, salt, cinnamon, black pepper and egg until well combined. Wet your fingers with cold water and roll the mixture into lemon-sized meatballs.
- Heat olive oil, bay leaves and rosemary in a pan. Fry the meatballs until golden brown on all sides.
- In the same pan, heat oil, add garlic and onion, and sauté for 30-40 seconds. Add mushrooms, salt, black pepper, tomatoes, basil, sugar and lukewarm water, and stir well.
- Add the meatballs to the sauce and cook for 6 minutes.
- Add the spaghetti and a dollop of butter, toss a few times, then turn off the heat and serve.
Summarized from Get Curried's video. Watch it for the details.
More recipes with
GarlicOnionEggTomatoMushroomBreadcrumbSpaghettiMutton
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.