Spaghetti Meatballs

Ingredients list for Spaghetti Meatballs

• 1½ cups Mutton mince (keema)
• 200 grams Spaghetti
• 2 teaspoons Garlic finely chopped
• 1 tablespoon Mustard paste
• to taste Salt
• 2 teaspoons Red chilli flakes
• to taste Crushed black peppercorns
• for garnishing Parmesan cheese powder 2 tablespoons +
• 1 cup Bread crumbs
• 1 Rosemary sprig
• 1 Egg
• 3 tablespoons Olive oil
• 1 medium Onion finely chopped
• 400 grams Tomato puree canned
• for garnishing Fresh basil leaves 8-10 +

Method

1. Boil 4 cups water in a deep non-stick pan.
2. Mix mutton mince, 1 tablespoon garlic, mustard paste, salt, 1 teaspoon red chilli flakes, crushed peppercorns, a little parmesan powder and breadcrumbs in a bowl.
3. Finely chop rosemary and add. Break egg and add and mix well. Let it rest for 10 minutes.
4. Divide the mutton mixture into equal portions and shape them into balls.
5. Heat 1 tablespoon olive oil in a non-stick pan, add the meatballs and cook, stirring occasionally, till half done.
6. Add salt to the boiling water, mix, add spaghetti and cook till done.
7. Heat remaining olive oil in a non-stick wok, add onion and remaining garlic and sauté for half a minute. Add tomato puree and mix well. Cook on low heat for 5-10 minutes. Add meatballs and basil leaves.
8. Add boiled spaghetti, salt, crushed peppercorns, remaining red chilli flakes and parmesan cheese powder and mix well. Cook till the meatballs are done.
9. Serve hot garnished with basil leaves and parmesan cheese powder.