Spaghetti and meatballs with a twist

Have you ever met a person that is not supremely happy with a big bowl of spaghetti and meatballs on a cold winter night….?

 

Pasta and red wine needs no introduction and go hand in hand, like kids and mud at the playground!

 

This recipe has a bit of twist on the traditional style of Italian spaghetti and meatballs with Thai style ingredients in the meatballs to add that little something different and can be a great way to introduce the younger members of your house to different foods.

 

You can also easily swap out the spaghetti for Hokkien style noddles if you prefer.

 

This dish takes about 35mins to makes, so it's super easy and will feed the whole family, it also pairs well with our Shiraz or Cabernet.

 

What you’ll need

Meatballs

1 lb ground beef or pork

2 TB minced lemongrass

1 TB sesame seeds

1 lime, juiced

1 jalapeno, minced

2 cloves garlic, minced

5 large basil leaves, chopped

1/2 cup fresh cilantro, chopped

5 fresh mint leaves, chopped

2 tsp. soy sauce

1 tsp. ground ginger

2 TB fish sauce

1/2 cup bread crumbs

2 eggs

 

Pasta

1/4 cup + 2 TB olive oil, divided

1 onion, minced

2 tsp. soy sauce

6 cloves garlic, minced

6 cups chicken broth

1 packet of spaghetti noodles

2 cups thinly sliced carrots (optional)

 

Method

Preheat oven to 400 degrees. Spray a 9×13 glass pan or jelly roll pan with non-stick cooking spray.

 

In a medium-size mixing bowl, make the meatballs by combining all meatball ingredients until thoroughly mixed. Form into about 20 meatballs and place in the prepared pan. Bake in the preheated oven for 25 to 30 minutes. 

 

While meatballs are baking make the pasta. Bring chicken broth to a boil in a large saucepan over high heat. Add in spaghetti noodles and cook until al dente according to package directions).

 

Meanwhile, eat 2 TB olive oil in a large skillet over medium heat.  Add in onion and carrot and sauté for about 5 minutes until onions soften and begin to become translucent. Stir in soy sauce and garlic and cook an additional 1 minute.

 

Drain pasta and add into the skillet with remaining 1/4 cup olive oil. Stir to coat.

 

Serve pasta hot topped with meatballs.