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Whenever my kids get bored with daily rice and chapaties,they insists me to try something new. So for them I keep searching new recipes and try new cuisines. As a result they love Italian cuisine very much. To day made pasta with meatballs. I tried to keep my pasta as light and simple with minimal seasoning. It tastes yum! So let’s start with the recipe…

INGREDIENTS:
For meat balls
Mutton keema 500 gms double minced
garlic 2 tbsp finely chopped
onion 1 large finely chopped
Bread slices 3
Pepper powder ½ tsp
Salt as per taste
Dried oregano ½ tsp
Green chilies 4 finely chopped
Egg 1
Oil to deep fry

For tomato sauce
Tomato 6 large pureed
Tomato sauce ½ cup.
Garlic 2 tbsp finely minced
Ginger 1 tbsp finely minced
Spring onion 4 bulbs finely chopped
Pepper powder ½ tsp
Chili sauce 3 tbsp
Dried oregano 1 tsp
Fresh basil 10 leaves roughly chopped
Salt as per taste
Olive oil 2 tbsp

METHOD

For meat balls
Dip bread slices in sufficient water and immediately take them out. Pressing it rinse all the water out and crumble the bread slices.
Combine all the ingredients with hand mix thoroughly.
Rest the mixture in fridge for around 1 hour.
Take it out of fridge, wet your hands and make walnut sized balls, it will yield around 16 balls.
Bring the oil to heat and deep fry in batches on medium heat till golden brown.
Keep them aside.

For the sauce
Heat the oil and add 1 tbsp garlic and sauté for 2 minutes.
Add onion and sauté till light brown
Add ginger sauté for another minute.
Now pour in the tomato puree and cook on medium heat for five minutes.
Add tomato sauce, salt, chili sauce and pepper powder stir well.
Add oregano, basil leaves, meat balls and one cup water.
Cover and simmer for 10 minutes.
Serve with pasta of your choice. Usually it is served with spaghetti but I don’t have it in my pantry so I served it with ribbon pasta.

 

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