Have you watched The Godfather? Chances are that you would have. Spaghetti and meatballs are an integral part of a lot of scenes. The Mafiosi family digging into a hearty plate of spaghetti and meatballs while discussing ‘business’. Everytime I dig into a plate, I cannot but think of the movie. Some associations last forever.
And it is not too difficult a dish to make. So on a Saturday afternoon, the three of us got down to making spaghetti. The little one was super excited to cook with us. We usually let her work on the non dangerous (even if it is messy !) stuff. This time her job was to help us shape the meatballs.
Spaghetti with Meat Balls – a Classic!
Spaghetti and Meatballs
1 cup of bread crumbs
500 gms of mutton mince
6 cloves garlic, crushed
½ cup basil, finely chopped
3 tsps of oregano
2 tsps chilly flakes
½ tsp pepper
3 onions finely chopped
3 tomatoes finely chopped
1 cup of tomato puree
1 tsp of balsamic vinegar
1 cup basil leaves
finely grated parmesan, to serve
500 gms of spaghetti cooked till al-dente
Finely grated parmesan
Extra virgin olive oil
Salt to taste
The Making of the Meat Balls
In a large bowl, bring together the bread crumbs, minced meat, finely chopped parsley and the eggs along with a dash of salt and pepper. Mix all of these really well.
Next roll this mixture into balls. Set them aside in the fridge for around 15 minutes so they are nice and firm. This little step ensures, that they do not fall apart in the deep frying process.
Heat around 3- 4 tablespoons of vegetable oil in a deep frying pan over high heat.
Once the oil is hot enough, cook these meat balls in batches.
Make sure you fry these on a medium flame, turning them over frequently so they are well cooked.
Place them on a kitchen towel to drain off the oil and set them aside
The Making of the Sauce
To another pan, add some extra virgin olive oil
Once the oil is hot enough add the garlic and sauté till it browns a little bit
Next throw in the onions and fry till they turn nicely golden
Add a dash of pepper, chilly flakes and oregano. You could add any other Italian herb of your choice though.
Add the finely chopped tomatoes and tomato paste in next and fry till the oil leaves the sides of the pan
Tear a few leaves of fresh basil and a dash of balsamic vinegar
Add some water to get the desired consistency and let it simmer away for a good 20 minutes to get a nice deep rich thick sauce
Next add the meat balls to the sauce and turn them over till they are well coated in the sauce.
Let the sauce bubble away for around 15 more minutes till the sauce is reduced and is thick enough
Add a few dollops of butter to get a beautiful glossy sauce