spaghetti and meatballs indian style | how to make spaghetti with tomato sauce like an italian

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cook spaghetti in boiling salted water until al dente; drain and set aside.

In a bowl, combine ground meat, chopped onion, minced garlic, grated ginger, and spices; mix well.

Form the mixture into meatballs, about the size of golf balls.

Heat olive oil in a frying pan over medium heat; add meatballs and cook until browned on all sides, about 8-10 minutes.

Remove meatballs and set aside; in the same frying pan, add more olive oil if needed.

Sauté chopped onion until translucent; add minced garlic, ginger, and green chilies; cook for 2-3 minutes.

Stir in coriander, cumin, turmeric, and red chili powder; cook for another minute until fragrant.

Add tomato puree and simmer for 5-7 minutes, stirring occasionally.

Return meatballs to the frying pan and coat with sauce; simmer for 10-15 minutes until cooked through.

Stir in cream and adjust seasoning with salt and pepper; cook for an additional 2 minutes.

Serve meatballs over spaghetti, garnished with fresh coriander and grated cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens