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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.

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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.

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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.

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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. 

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 Cook the spaghetti as recommended on the box.

Serve the spaghetti with the meatball sauce and enjoy! 


Happy cooking!
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