Creamy Meatball and Mushroom Spaghetti is also one of those dishes that can be prepared instantly. This recipe is not inspired by any source. Sometimes I try to make a quick dinner with whatever ingredients I have in hand.
Well, to be honest, I had a stock of frozen meatballs in my freezer which I always prepare and freeze and it turns out to be the most convenient prep for my kitchen. I have more such ideas for Kitchen Prep which I normally do once a month or sometimes weekly.
Meatball & Mushroom Spaghetti in Cream Sauce
Ingredients
For the sauce:
- 2 onion sliced
- 2 tomato peeled and finely chopped
- 2 tablespoon finely chopped garlic
- 2 teaspoon red chili powder
- 1 teaspoon red chili flakes
- 1 tablespoon tomato sauce
- 1 tablespoon soy sauce
- 1 cup chopped mushrooms
- 1 green capsicum sliced
- 1 teaspoon dry basil
- ½ cup cream
- 1 cup meat stock / 1 chicken stock cube mixed with 1 cup water
- ½ cup milk
- 4 tablespoon olive oil or vegetable oil
For the meatball:
- 500 grams of meat mince
- ½ cup chopped onion
- 2 cloves grated garlic
- 1 slice of bread brown/white
- 1 egg
- 1 teaspoon black pepper powder
- 1 teaspoon salt
For Pasta
- 300 gms Spaghetti 3/4th packet
- 3 tablespoon salt
- 3 litres water
For Garnish:
- ¼ cup grated parmesan cheese
- ¼ cup chopped parsley or coriander leaves
Instructions
For Pasta:
- Heat enough water along with salt in a large vessel till it boils. Add the spaghetti to boiling water and cook till it is ‘al dente’ (80% cooked). Drain the pasta and reserve 1 cup of drained pasta water. Pour some oil over the pasta and set aside.
For meatballs:
- In a grinder or chopper add mince, chopped onion, garlic, bread slice, egg, black pepper powder, and salt. Grind everything using the pulse button till it combines well and you get a smooth dough-like mixture (do not add any water while grinding). Take a tablespoon of mince mixture and roll into a small bite-size ball. Repeat this with the rest of the mince mixture and make meatballs. Cover and keep the rolled meatballs in the refrigerator.
For sauce:
- Heat olive oil in a large nonstick saucepan and add chopped garlic. Fry for a few seconds and then fry chopped onion till translucent followed by chopped tomatoes, 2 teaspoons red chili powder, 1 teaspoon red chili flakes, 1 tablespoon tomato sauce, 1 tablespoon soy sauce, and a pinch of salt. Cook for 5 minutes on slow flame. Then slowly add meatballs one at a time and again cook on slow flame for 5 to 7 minutes.
- In a separate pan add a few drops of oil and stir fry chopped mushrooms and capsicum till golden and crispy. Remove from heat.
- Add the fried veggies to the meatball sauce and continue cooking. Now add 1 cup pasta water or chicken stock, dried basil (optional), and 1/2 cup milk. Stir and keep cooking till meatballs are fully cooked.
- Just before serving, heat up the meatball sauce and add the cooked spaghetti and 1/2 cream. Add more water or stock if the sauce looks too dry. Taste and adjust the seasoning. Finally, remove the spaghetti in a serving dish, garnish with grated parmesan cheese and chopped parsley and serve hot.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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