Ingredients :
Dried Spaghetti pasta - 1 pound
Ground chicken meat - 1 pound
Plain dried bread crumbs - 1/4 cup
Eggs lightly beaten - 2 large
Whole milk - 2 tablespoons
Grated Romano or Parmesan cheese - 3/4 cup
Cilantro - 1/4 cup chopped
Red chili powder – ½ teaspoon
Coriander powder – 2 teaspoon
Garlic paste – ¼ teaspoon
Garam Masala Powder – ¼ teaspoon
Salt as required
Oil – ¼ cup
Marinara sauce – 5 cups (Recipe is given below)
Procedure :
1. In a large bowl, add bread crumbs, eggs, milk, 1/2 cup cheese, cilantro, red chili powder, coriander powder, garlic, garam masala powder and salt and mix well.
2. Add chicken and gently combine, being careful not to overwork the meat.
3. Make into small size balls.
4. In a large skillet heat the oil over medium high heat.
5. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes.
6. Turn meatballs and brown other side. Continue to cook until all sides are golden
brown, about 8 minutes total.
7. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes.
8. Turn off heat and keep warm on stove.
9. Be careful not to over handle the meatballs since they are soft.
10. In a large pot, bring to a boil 3 liters of salted water.
11. Add pasta and cook for about 8 minutes.
12. Drain pasta.
13. Pour the meat ball sauce over the pasta and garnish with coriander leaves and cheese.
Marinara sauce
Ingredients :
Extra-virgin olive oil - 1/2 cup
Onions finely chopped - 2 small
Garlic cloves, finely chopped - 4
Celery, finely chopped - 2 stalks
Carrots, peeled and finely chopped - 2
Salt - 1/2 teaspoon
Pepper powder - 1 teaspoon
Can crushed tomatoes – 2 (32 ounce)
Dried bay leaves – 2
Procedure :
1. In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
2. Add the celery, carrots, and 1/2 teaspoon of salt and 1 teaspoon of pepper. Saute until all the vegetables are soft, about 10 minutes.
3. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
4. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
