Spaghetti and Meatballs (With a delicious twist)


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When experimenting in the kitchen I believe in going all out. Today I decided to play around with the popular dish Spaghetti and Meatballs. Traditionally this Italian-American dish is spaghetti, sauce and meatballs and is absolutely delicious. But if you’ve had this version one too many times, spice things up with some of these special ingredients I have used and surprise yourselves with a new “Spaghetti (infused with garlic flavour) and Meatballs (with other delicious surprises within)”!

For Meatballs


  • Minced mutton/beef/chicken  500 gms
  • Onion 1 small (chopped)
  • Green chili 2 (chopped)
  • Garlic 3-4  (chopped)
  • Curd 3 tbl spn
  • Bread crumb 3 tbl spn
  • Egg 1
  • Salt to taste
  • Oil to fry

Mix all ingredients (Except for the oil of course) and keep the mixture to marinate for an hour.
Make walnut size balls and deep fry on a low heat till the color is brown, all around.
Remove on a paper towel and keep aside.


For sauce


  • Onion 1 (big,chopped)
  • Garlic cloves 5
  • 1/2 red capsicum (bell paper) (cut into finger-sized strips)
  • 1/2 yellow capsicum
  • 1/2 green capsicum
  • Pineapple 1/2 cup (chopped)
  • Tomato 2 (big,pureed)
  • Red chili powder 1 tsp
  • Grape jelly 2 tbl spn
  • Butter 4tbl spn
  • Salt to taste
  • Cornflour 1tsp (mixed in 1/4th cup of water)

Heat butter in a wok. Add onion and very little salt for seasoning.Keep cooking the onion till they are translucent. Then add garlic and capsicum pieces and fry for a minute. Add tomato puree and chili powder and fry for 2 minutes. Add the chopped pineapple pieces and grape jelly to your wok and mix well. Add 1 cup of water to the meat balls and salt if needed. Let it boil for 3-4 minutes. Add the cornflour and let it come to a saucy consistency.

If you think the sauce is too dry for your choice, add more water.

Your sweet and sour,tangy meatball sauce is now ready!


For Spaghetti


  • Spaghetti 500 gms (1 pound)
  • Virgin olive oil 1/4 cup
  • Butter (4 tbl spn)
  • Garlic cloves 7-8 (chopped coarsely)
  • Parsley 2tsp (dried/fresh)
  • Chili flakes 2 tsp
  • Kosher salt (sea salt) 2tsp
  • Eggs for poaching (optional)

In a saucepan add water (enough to cook the pasta) along with salt and let it boil. As the water boils add the spaghetti. If you use store bought spaghetti like I did, make sure to not break it. Use a wooden spoon and bend it as it cooks. Stir in between to avoid sticking. Boil for approximately 9-10 minutes.
Meanwhile,in another pan add butter, chopped garlic  and on a low flame allow it to cook till light golden in color. Add  1tsp parsley and 1tsp chili flakes.Remove from heat.

Your garlic infusion is ready. By this time your spaghetti should be ready too. Drain the spaghetti and add olive oil to it. Add the prepped garlic infusion to the spaghetti in a bowl and mix immediately. Sprinkle parsley and chili flakes.


Serve your garlic flavored spaghetti with sweet and tangy meat sauce. You may serve with a sunny side up poached egg 🙂


A couple of ‘Points to Remember’ —

  • Do not overcook the spaghetti! This is of supreme importance.
  • If sea salt isn’t available to you, you can always use regular salt. Sea Salt is used to bring out the taste in spaghetti and would be preferable.
  • Don’t over power the flavour of spaghetti with the garlic infusion. Balance the flavour as per your own taste. (Trust your olfactory senses while cooking)
  • I used grape jelly as I had homemade jelly in my stock but in case grape jelly isn’t available to you, you may use honey for the sweetness. 


For those of you wonderful readers who have been following and trying my recipes regularly, if you have any questions regarding the recipes or suggestions to make please feel free to comment.

Also, for all you wonderful food bloggers, here‘s a fun #weeklychallenge for #foodbloggers!! Let us Food bloggers unite!


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    Liked by 1 person

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