This is my second recipe for Blogging Marathon under " Bookmarked recipes " and bookmarked from Giada De laurentis - Food network Channel. This is a classy recipe made with mutton meatballs / kola urundai to international standard. I have made slight changes in tomato sauce recipe to suit my family taste and prepared traditional kola urundai recipe for meat balls. You can use store bought tomato pasta sauce and adjust spice level according to your taste. Do Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29.
For Kola Urundhai / Meat balls
Total time: 1 hour 20 minutes
Preparation time: 20 minutes
cooking time: 1 hour
yield: 25 ~ 30 meatballs
Recipe Source: Sarasyummybites family recipe
Ingredients:
¾ cup chopped onions
2 ~ 3 green chillies
1 tbsp minced cilantro
Oil for deep frying
To Grind:
1 lb minced meat ( I used lamb meat)
½ cup roasted bengal gram
3 ~ 4 red chilli powder or to taste
1 ½ tbsp fennel seeds
1 tbsp ginger garlic paste
½ tsp ~ 1 tsp garam masala powder
Salt to taste.
Method:
1) Grind all the grinding ingredients in to smooth paste with out adding water.
2) Combine chopped onions, minced chillies and cilantro to the ground mixture vada mixture consitency. Use your hands to roll the meat into 1 ½" balls ans set aside.
3)Heat oil in a pan, fry this prepared meatballs in medium low heat untill brown all the sides or bake it in preheated oven at 350 F for 35 ~ 45 minutes or till done. Toss in between..
Note: Ground paste can be refrigerate for 2 ~ 3 days, not more than that. You can use any meat of your choice..
For Speghatti and Spicy Tomato Sauce
Total time: 1 hour 45 minutes
Preparation time: 15 minutes
cooking time: 1 hr 30 minutes
yield: 6 cups tomato sauces
Inspired from Giada De laurentis
Ingredients:
6 ~ 8 fresh tomatoes / 2 ( 32oz) can pureed tomatoes
1 cup chopped onions
2 cloves garlic, chopped
1 stalk celery, chooped
1 carrot, chopped
1 ½ ~ 2 tsp red chilli powder
11/2 ~ 2 tsp tsp corainder powder
½ tsp garam masala
1 tsp oregano
½ tsp ground pepper
Minced cilantro as required
Salt to taste
4 tbsp olive oil or butter
Method:
1) Blanch and puree tomatoes. Heat oil in a pan over medium heat, add garlic and onions and saute untill soft and transparent, about 5 to 10 minutes.
2) Add celery and carrot and saute untill all vegetables are soft, about 8 ~ 10 minutes.
3) Add red chilli powder, corainder powder, garam masala, oregano, salt and cook for 2 ~ 3 minutes untill raw smell disappear from the masala.
4) Stir in pureed tomatoes. Mix and cook uncovered on low heat for 1 hour untill thick. Stir in cilantro and pepper.
5) Add cooked meatballs and cook it for another 5 minutes.
Note: Adjust red chilli powder according to sourness of the tomatoes. You can freeze extra sauce or leftover sauce in a freezer safe bowl or bags for upto 6 month.
For serving:
Ingredients
1 ½ pounds spaghetti, cooked according to package directions
Freshly grated Parmesan (optional)
Serve hot spaghetti with tomato sauce and meatballs. Top it with cheese if needed.
Printable Version
Spaghetti with Meatballs ~ Indian version
For Kola Urundhai / Meat balls
Total time: 1 hour 20 minutes
Preparation time: 20 minutes
Cooking time: 1 hour
Yield: 25 ~ 30 meatballs
Recipe Source: Sarasyummybites family recipe
Preparation time: 20 minutes
Cooking time: 1 hour
Yield: 25 ~ 30 meatballs
Recipe Source: Sarasyummybites family recipe
Ingredients:
¾ cup chopped onions
2 ~ 3 green chillies
1 tbsp minced cilantro
Oil for deep frying
To Grind:
1 lb minced meat ( I used lamb meat)
½ cup roasted bengal gram
3 ~ 4 red chilli powder or to taste
1 ½ tbsp fennel seeds
1 tbsp ginger garlic paste
½ tsp ~ 1 tsp garam masala powder
Salt to taste.
Method:
1) Grind all the grinding ingredients in to smooth paste with out adding water.
2) Combine chopped onions, minced chillies and cilantro to the ground mixture vada mixture consitency. Use your hands to roll the meat into 1 ½" balls ans set aside.
3)Heat oil in a pan, fry this prepared meatballs in medium low heat untill brown all the sides or bake it in preheated oven at 350 F for 35 ~ 45 minutes or till done. Toss in between..
Note: Ground paste can be refrigerate for 2 ~ 3 days, not more than that. You can use any meat of your choice..
For Speghatti and Spicy Tomato Sauce
Total time: 1 hour 45 minutes
Preparation time: 15 minutes
cooking time: 1 hr 30 minutes
yield: 6 cups tomato sauces
Inspired from Giada De laurentis
Preparation time: 15 minutes
cooking time: 1 hr 30 minutes
yield: 6 cups tomato sauces
Inspired from Giada De laurentis
Ingredients:
6 ~ 8 fresh tomatoes / 2 ( 32oz) can pureed tomatoes
1 cup chopped onions
2 cloves garlic, chopped
1 stalk celery, chooped
1 carrot, chopped
1 ½ ~ 2 tsp red chilli powder
11/2 ~ 2 tsp tsp corainder powder
½ tsp garam masala
1 tsp oregano
½ tsp ground pepper
Minced cilantro as required
Salt to taste
4 tbsp olive oil or butter
1) Blanch and puree tomatoes. Heat oil in a pan over medium heat, add garlic and onions and saute untill soft and transparent, about 5 to 10 minutes.
2) Add celery and carrot and saute untill all vegetables are soft, about 8 ~ 10 minutes.
3) Add red chilli powder, corainder powder, garam masala, oregano, salt and cook for 2 ~ 3 minutes untill raw smell disappear from the masala.
4) Stir in pureed tomatoes. Mix and cook uncovered on low heat for 1 hour untill thick. Stir in cilantro and pepper.
5) Add cooked meatballs and cook it for another 5 minutes.
Note: Adjust red chilli powder according to sourness of the tomatoes. You can freeze extra sauce or leftover sauce in a freezer safe bowl or bags for upto 6 month.
For serving:
Ingredients
1 ½ pounds spaghetti, cooked according to package directions
Freshly grated Parmesan (optional)
Serve hot spaghetti with tomato sauce and meatballs. Top it with cheese if needed.
That meat ball is making me drool. I love this dish & your clicks are making me hungry.
Awesome recipe
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Sounds great !
The pictures are awesome and cute Sara 🙂
lovely version and i love to try this with soya nugggets
perfect spaghetti and meatballs.
wow so tempting pics,delicious recipe...
Awesome recipe,wish i grab the whole plate!!
Looks so tempting... will try this soon
Wish i get that whole plate rite now, who can resist to this delicious Indianised version.
wow drooling here n very inviting clicks 🙂
That's a great recipe with lovely pictures..I have this on my to do list for a while now...should be making it sometime soon..
Beautiful pictures..looks delicious...
Your post make me hungry, bookmarking this love try different versions in spaghetti
so interesting how you indianized it
wow looks so delicious !