spaghetti and meatballs

Delicious dinner….without much effort!


There is nothing more satisfying than a bowl of spaghetti and meatballs on a lazy day.  In past whenever I tried to make meatballs they turned out flavorless.  I don’t know what I was doing wrong, so I kind of stopped attempting to make them until I stumbled upon a mouth-watering recipe.

I don’t like to throw around words like “the best recipe” or “most amazing recipe” because obviously I didn’t try all the recipes out there to make that kind of statement and there is a chance I will change my mind about the recipe in coming months or years.   Having said that, I really believe the recipe below is worth making over and over again.


I think the flavor does come from frying the meatballs instead of just letting it cook in the sauce.  If you are concerned about deep-frying, then you can just let the meatballs cook for longer in the sauce.

I love to make everything from scratch, but I did use jarred sauce for this since the recipe called for it.  If you have time you can make your own sauce or just use really good quality jarred sauce. And you can totally tweak the recipe according to your taste. If you don’t like mushrooms, feel free to leave it out.

You will need: 

  • 1 lbs ground beef
  • 1 tbsp garlic powder
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder (I think I added little bit more than that)
  • salt, to taste (I added little bit since bullion cube is salty)
  • 1 chicken or beef bullion cube, crumbled (you can use knorr powder if you have that)
  • 1 cup of panko breadcrumbs (original recipe calls for italian seasoned bread crumbs but I don’t usually have that on hand)
  • 1 egg
  • 1/4 cup green pepper, chopped
  • 1 can of sliced mushrooms (or use fresh)
  • 1 onion, chopped
  • 2 cups of oil (to fry meatballs)
  • 3 cups of jarred pasta sauce
  • 1 1/2 cups of water
  • 1 lbs spaghetti (cook according to direction on the package)

In a large bowl combine ground beef, garlic powder, coriander powder, cumin powder, turmeric powder, red chili powder, salt, bullion cube, bread crumbs, and egg.

Make bite size balls.

Fry the meatballs in 2 cups of oil until browned.  Keep them aside.

In a large pot add 2 tbsp of olive oil or use the same oil that you fried meatballs in.

Saute green pepper, mushrooms, and onions until the onions are translucent.

Add pasta sauce and water to the pot.

Once the sauce is hot, slowly place the meatballs into the sauce.

Cook for an hour on low heat.  Stir every 15 minutes.

Serve it with boiled spaghetti or pasta of your choice.


Adapted from sophisticated gourmet


6 thoughts on “spaghetti and meatballs

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