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We usually like to go out to eat at a fancy restaurant on Saturdays. But since we’ve been travelling for a while, we wanted to stay home this weekend and eat-in. I decided to make something exciting for dinner, and lamb meatballs with spaghetti was the result.


Lamb Meatballs with Spaghetti:

I made these meatballs with ground lamb ‘coz my fiance does not eat beef, but any other meat could work. I also plan to try these with ground chicken next time to cut down on the red meat. We also like our food to be spicy, but the chillies / jalapenos can definitely be cut down on!

What you need:

For the Meatballs:
Ground lamb – 1 lb
Shallots – 1 (chopped)
Jalapeno – 1/2 (chopped)
Cumin seeds – 1 tbsp
All-spice (garam masala) – 1 tbsp
Powdered red chilli – 1 tsp
Egg – 1
Semolina – 3 tbsp
Salt to taste
Oil for frying
Spaghetti – 1 box

For the Sauce:
Ragu pasta sauce – 2 cups
Onion – 1 (chopped)
Jalapeno – 1/2 (chopped)
Red wine – 1 cup

Makes: 12-15 meatballs
Prep time: 45 minutes; Cook time: 15 minutes

The Method:

Mix all the ingredients with the ground lamb.


Cover the bowl with plastic wrap and keep in the fridge for 30 minutes.

Wet your fingers with water and roll the meat into balls.

Heat about 1/2 inch of oil in a frying pan and fry the meatballs till golden brown. Keep aside on a plate lined with kitchen towel to absorb the oil.


In another pan, saute the onions till they are translucent and add the jalapeno. Add the Ragu and wine and let simmer for a few minutes.

Add the meatballs to this sauce and let cook on low covered for about 5-10 minutes. 


 Cook the spaghetti as recommended on the box.

Serve the spaghetti with the meatball sauce and enjoy! 

Happy cooking!