- Spaghetti200 Grams
- Minced Meat500 GramsMakes about 8 pieces of small to medium sized meat balls
- OnionHalfMedium Sized
- Chilli Pepper1
- Cayenne Pepper0.5 TeaspoonsFor seasoning minced meat
- Garlic Salt1 TeaspoonsFor seasoning minced meat. If you live in Nigeria, you can get this at any big supermarket
- Black Pepper1 TeaspoonsFor seasoning minced meat
- Curry Powder1 TeaspoonsFor seasoning minced meat
- Oregano1/3 TeaspoonsFor seasoning minced meat
- Basil1/3 TeaspoonsFor seasoning minced meat
- SaltTo taste
- Maggi CubeTo taste
- Flour1/4 CupsSubstitute with bread crumbs, see footnote down below on how to substitute
- Carrot2 PiecesBaby carrot, chopped
- Spring Onions3Chopped
- Vegetable OilFor frying
- Tomato Paste50 Grams2 tablespoons
- Garlic1 CloveMinced
- Chicken Stock (Optional)1/4 Cups
1. Chop the carrots and spring onions. Add water to a pot, bring to a boil, add the spaghetti, salt and a little oil to prevent the spaghetti from sticking together, when it is half cooked, add the carrots and spring onions. Cover the pot and cook until done. Set aside.
2. While the spaghetti is cooking, blend the tomato, pepper and tomato paste together until smooth, set aside. Chop the onions and garlic, set aside.
3. Wash the minced meat thoroughly, make sure all the water is drained, then in a bowl, add the minced meat, garlic salt, basil, oregano, cayenne pepper, black pepper, half a teaspoon of curry powder, a pinch of salt, and the flour. Mix very well until all ingredients are combined. Then take whatever quantity you desire in your hands(depends on how large you want your meatballs) and mould into a ball. Do this until you have exhausted the minced meat.
***See other ways to make meatballs in the footnotes section down below.
4. Add some oil to a pan, heat up, then add the meatballs to the oil and fry until meat is no longer pink and done. Drain the meatballs from the oil and set aside.
5. Put a little of the drained oil in a pot, add the garlic and onions and saute for about 3 minutes, then add the blended tomato, tomato paste and pepper. Let it simmer for about 3 minutes then season with salt and maggi cube to taste, half a teaspoon of curry powder, half a teaspoon of cayenne pepper. Add a little chicken stock (if you don’t have, use water) so the sauce retains a little liquid and doesn’t burn. Stir and let it cook for about 7 minutes then add the meatballs.
6. Stir and let it all cook for about 3 to 5 minutes. You can take the meatballs out now if you want the meatballs to retain a little tomato sauce. If not, leave it in, then add the cooked spaghetti.
7. Stir all until sauce and spaghetti are combined. Let it cook for about 3 minutes to dry up any liquid.
Another way to make the meatballs, mix the minced meat with the seasoning and spices, add in one beaten egg, mix with the minced meat, then take whatever quantity you want in your hands, mould into a ball, coat the meatballs with flour then fry until it is no longer pink.
You can also make the meatballs with breadcrumbs in place of flour. Add 1/4 cup of milk to a bowl, pour in 1/2 cup of breadcrumbs in the milk for about a couple of minutes or let it sit so the milk will soak the breadcrumbs. Mix the minced meat with the seasoning, spices and beaten egg, then pour in the milk and breadcrumb mixture to the minced meat. Mix all together then take whatever quantity you desire into your hands, mould into a ball and fry until it is no longer pink.
Yet another way to make the meatballs with breadcrumbs, mix the meatballs with the spices and beaten egg, mould it into a ball. Dip it in another beaten egg then liberally coat it with the breadcrumbs. Fry.