Indian Masala Spaghetti and Meatballs

I love spaghetti and meatballs. But sometimes you just have to switch things up.  So I decided not to make my traditional Italian tomato based spaghetti and opted for a spicy Indian Masala Spaghetti.   I am so glad I took a chance because it came out fantastic.  If you like a little bit of heat and spices that make your tastebuds dance try a this new Masala Spaghetti.

Ingredients and Directions:  

For the Meatballs:  
1lb of ground meat (I used ground chicken)
2-3 cloves of garlic grated
1 Tbs of fresh ginger grated
10 leaves of minted finely minced
10 curry leaves finely minced
1/4 onion grated
1 tsp of ground cumin
1 Tbs of garam masala powder
1 slice of bread (crumbed)
1/2 tsp of crushed red chili flakes (or to taste)
salt and pepper to taste
 
Meatball Directions:  
Mix all ingredients well and make into desired size meatballs. Fry in about 2Tbs of olive oil on medium high heat.  Once meatballs are browned, transfer to a plate and set aside until they are finished off in the sauce.  Reserve the oil from frying the meatballs in the pan to make the sauce.  


Sauce Ingredients: 
1 medium onion chopped
2 carrots grated
2 stalks of celery diced
2 cups of diced fresh tomatoes
3 cloves of garlic grated
2 Tbs of ginger grated
20-25 curry leaves torn
2-3 green chiles (seeded) and sliced
1 tsp of black mustard seeds
1 tsp of cumin seeds
1 Tbs of curry powder (McCormick brand recommended)
1/2 Tbs of garam masala powder
1/2 tsp of red chili flakes (or to taste)
1/4 tsp of turmeric
1-2 cups of chicken broth
salt and pepper to taste

Directions for making the Sauce:
Note:  Before cooking the sauce cook your spaghetti pasta (I recommend thin spaghetti) until is is al dente.

Heat the oil leftover from frying the meatballs on medium-high heat.  Add the torn curry leaves, cumin seeds and mustard seeds.  Allow to fry for 30-45 seconds. 

Next add the the onions, celery, carrots and chilies in the pan and fry for 3-4 minutes.

 Then add your diced tomatoes and fry for another 2 minutes.

Now add your ground spices (curry powder, garam masala, tuermic and chili flakes).  Fry for anther minute.

Add the chicken stock and and meatballs back into the pan to finish cooking.  Cook for 7-10 minutes and taste for seasoning.

Add your cooked pasta to the pan and toss well with the sauce and meatballs.   Serve immediately.

Serves 4-6 people.  Enjoy. Garnish with fresh parsley or cilantro.  You can also eat it with some cool cucumber raita.

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