Spaghetti and Meatballs – Creamy Spaghetti with the Best Beef Meatballs

spaghetti and meatballs

Spaghetti and Meatballs – Delicious Creamy Spaghetti with the Best Beef Meatballs

This could quite possibly be the best Spaghetti and Meatballs you have ever tried. The delicious beef meatballs and the yummy cream based tomato sauce are to die for! There’s  something just irresistible about these moist balls of mince that fall apart in your mouth paired with the gorgeous , creamy spaghetti. Try it!



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how to make spaghetti and meatballs

Spaghetti and Meatballs – Delicious Creamy Spaghetti with the Best Beef Meatballs

 
Recipe Name: Creamy Spaghetti and Meatballs
Recipe Type: Pasta / Beef
Author:  Recipes ‘R’ Simple
Prep time: 25
Cook time: 45 min
Total time:
Yield:  (6-8 servings)
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For the Creamy Pasta

  • 16 oz  /453 gms spaghetti
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • 2 cloves garlic, minced
  • 2 cloves shallots, minced
  • 1 cup apple juice (naturally sweet, clear – store bought apple juice)
  • 1 cup chicken stock
  • 4 large tomatoes ( or use crushed tomatoes from a can)
  • ½ – ¾ cup pure cream (according to taste)
  • coarse salt and pepper to taste
  • 3 Tbsp Fresh Basil Leaves, torn

For the delicious meatballs

  • ½ kg minced beef, rinsed thoroughly and drained
  • ¾ cup onion, chopped finely ( I use purple onion)
  • ¾ tsp fresh ginger, minced
  • 2 tsp freshly squeezed lime juice
  • ½ tsp freshly cracked black pepper
  • 3 Tbsp Parsley, finely chopped, plus more for garnish
  • 2 large slices of white bread
  • 4½ Tbsp grated cheese (I use Mozzarella)
  • 1 egg, separated
  • 3 Tbsp Butter, softened
  • salt to taste
  • Sunflower or Olive oil for shallow frying OR deep frying




Method:  (SCROLL DOWN FOR STEPWISE PICTURES)

Prepare the Creamy Pasta

  • Chop the tomatoes  and blend the fresh tomatoes to a smooth puree. Set aside.
  • Add the spaghetti to a large pot of boiling, salted water and cook till al dente. Drain.
  • While the pasta is cooking, add olive oil and butter to a skillet on heat.
  • Add the minced garlic followed by shallots and allow them to ‘sweat’ and develop a sweetness while becoming soft. Do not allow to go brown.
  • Add the apple juice and bring to a boil. Continue to simmer till the juice reduces by half. (I use  a wooden ladle to measure this)
  • Add the chicken stock and pureed tomatoes.
  • Boil and Simmer till the tomato is cooked.
  • Season with  salt and pepper to taste.
  • Remove from heat till meatballs are ready to be added.

Prepare the delicious meatballs.

  • Saute the ginger and onion for the meatballs in 1 tsp of oil, patiently till light golden in color. Allow to cool
  • Soak bread in water ( you can use milk if you like)
  • Squeeze out all the liquid from the soaked bread
  • Add the drained minced beef to a large bowl.
  • Add the soaked bread, salt and pepper, cheese, softened butter,  Yolk of Egg, lime juice, chopped parsley as well as the sautéed ingredients.
  • Mix gently with hands. Mix Loosely for a moist meatball. Do not over mix to create a tight mixture.
  • Divide into lime sized portions
  • Beat the egg white.
  • Dip each ball into the egg white briefly and form into smooth balls with fingers.
  • Add the oil to a skillet for shallow frying Or to a deep pan or wok for deep frying ( I usually deep fry). Add the meatballs when the oil is hot.
  • Do not disturb initially.
  • Later turn around the meatballs so they are evenly browned.
  • Drain and set aside.

Cook the meatballs in the sauce before adding the spaghetti

  • Return the sauce to the stove top. Bring back to heat.
  • Stir in the cream and then  drop in the meatballs gently. Allow to come to a simmer briefly. ( Do not stir the meatballs to prevent breakage)
  • Allow the meatballs to become slightly softened and coated in sauce. 
  • Turn off the heat. Keep the meatballs in the sauce till you are ready to serve. (Do not keep them in too long though as  they would drink up all the sauce.. I recommend keeping them in the sauce for no more than 10 minutes.) This helps develop flavor. When time to serve , gently remove the meatballs from the sauce. 
  • To the sauce that has now been scented with the flavors of the meatballs, add the drained  spaghetti and toss till thoroughly mixed.
  • ( At this stage if you like a stronger taste of tomato, stir in some canned tomato paste or sauce if desired)
  • Serve, topped with 3 – 4 meatballs per person.
  • Enjoy!

Step wise pictures :

Prepare the Creamy Pasta

  • Chop the tomatoes  and blend the fresh tomatoes to a smooth puree. Set aside.
  • chopped tomato blended to a puree
  • Add the spaghetti to a large pot of boiling, salted water and cook till al dente. Drain.
  • spaghetti drained pasta
  • While the pasta is cooking, add olive oil and butter to a skillet on heat.
  • Add  minced garlic followed by shallots and allow them to ‘sweat’ and develop a sweetness while becoming soft. Do not allow to go brown.saute shallots and garlic till sweated
  • Add the apple juice and bring to a boil. Continue to simmer till the juice reduces by half. (I use  a wooden ladle to measure this)
  • use ladle to measure

    Use ladle to measure amount reduced

    juice is reduced

    After reduction

  • Add the chicken stock and pureed tomatoes.
  • add stock add tomato puree
  • Boil and Simmer till the tomato is cooked.
  • boil
  • Season with  salt and pepper to taste. 
  • Remove from heat till meatballs are ready to be added.

Prepare the delicious meatballs.

  • Saute the ginger and onion for the meatballs in 1 tsp of oil, patiently till light golden in color. Allow to cool.
  • sauteed onion and ginger
  • Soak bread in water ( you can use milk if you like)
  • soaked
  • Squeeze out all the liquid from the soaked bread
  • squeezed
  • Add the drained minced beef to a large bowl.
  • mince
  • Add the soaked bread, salt and pepper, cheese, softened butter,  Yolk of Egg, lime juice, chopped parsley as well as the sautéed ingredients.
  • add all ingredients
  • Mix gently with hands. Mix Loosely for a moist meatball. Do not over mix to create a tight mixture.
  • gently
  • Divide into lime sized portions
  • Beat the egg white.
  • Dip each ball into the egg white briefly and form into smooth balls with fingers.
  • Spaghetti and Meatballs -use egg white Spaghetti and Meatballs -formed into balls
  • Add the olive oil to a skillet for shallow frying. Add the meatballs when the oil is hot. 
  • Do not disturb initially. 
  • Later turn around the meatballs so they are evenly browned.
  • Drain and set aside.
  • Spaghetti and Meatballs - drain fried meatballs

Cook the meatballs in the sauce before adding the spaghetti

  • Return the sauce to the stove top. Bring back to heat.
  • Stir in the cream.
  • Spaghetti and Meatballs - stir in cream
  • Season with salt and pepper to taste.
  • Spaghetti and Meatballs - season
  • Now drop in the meatballs gently. Allow to come to a simmer briefly. ( Do not stir the meatballs to prevent breakage)
  • Spaghetti and Meatballs - add fried meatballs
  • Allow the meatballs to become slightly softened and coated in sauce. 
  • meatballs simmered in sauce for Spaghetti and Meatballs
  • Turn off the heat. Keep the meatballs in the sauce till you are ready to serve. This helps develop flavor. When time to serve , gently remove the meatballs from the sauce. (Not too long though or all the sauce will be absorbed).
  • remove meatballs from sauce
  • To the sauce that has now been scented with the flavors of the meatballs, add the drained  spaghetti and toss till thoroughly mixed.
  • flavored sauce toss in spaghetti tossed spaghetti
  • ( At this stage if you like a stronger taste of tomato, stir in some tomato paste or sauce if desired). Also stir in the torn basil leaves.
  • Serve, topped with 3 – 4 meatballs per person.
  • SERVE Spaghetti and Meatballs
  • Enjoy! 

Spaghetti and Meatballs – Creamy Spaghetti with the Best Beef Meatballs

Spaghetti and Meatballs recipe

Notes: 
  • If you need a stronger tomato flavor, you can add a Tbsp or two of canned tomato paste. However we prefer the milder tartness provided by this recipe.
  • Although Spaghetti is associated with Italian Cuisine, Spaghetti and Meatballs is an American invention. Read more about Spaghetti and Meatballs here.
  • While making the sauce the KEY is to taste taste taste as you go. Add a little bit of this or that to your own personal preference.

Key Ingredients: Pasta, Beef, Bread, Onion, Garlic, Cheese, Parsley Tomato, Apple Juice, Cream, Egg, Butter, Olive oil, Chicken stock, Salt, Pepper.

Let us know if you tried it – Spaghetti and Meatballs . Comments from you provide motivation to keep up the driving force behind this blog, bringing you more delicious and perfected recipes regularly. Please do leave a comment. We love to hear from you.

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About Shana Shameer

Love Cooking and discovering the very Best recipes out there.

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