Spicy spaghetti and meatballs

    1 hour 5 min

    Fresh and flavoursome, but only for the daring.

    10 people made this

    Serves: 4 

    • For the meatballs
    • 500g minced beef
    • 1 large spring onion, finely diced
    • 1 teaspoon minced garlic
    • 1 handful chopped fresh parsley
    • 1 teaspoon chilli flakes, or to taste
    • salt and black pepper
    • 1 egg, beaten
    • 1 tablespoon grated Parmesan cheese
    • 1 tablespoon dried breadcrumbs
    • olive oil for frying
    • For the marinara sauce
    • 1/2 large white onion, finely diced
    • 1 clove garlic, finely diced
    • 1 splash red wine
    • 1 (400g) tin chopped tomatoes
    • 1 (400g) carton tomato passata
    • 1 handful roughly chopped fresh basil
    • 1 teaspoon dried rosemary
    • 1 dash Worcestershire sauce
    • salt and black pepper, to taste
    • To serve
    • 250g spaghetti
    • 1 whole fresh jalapeno, seeded and sliced in to 10
    • 10 pinches grated Parmesan cheese
    • 8 to 10 whole basil leaves
    • 3 balls bocconcini or mozzarella cheese, sliced

    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Mash the mince with a fork in a large bowl; add the garlic, spring onion, parsley, chilli flakes, salt and pepper and mix well. To the mixture add the egg, Parmesan and breadcrumbs to bind together. To test, make a small meatball with your hands and fry it up in a large oiled frying pan over a medium heat; use this for your judgement regarding taste for further seasoning, etc. Once happy, roll the remaining mixture into desired sized balls and fry on medium-high heat for about 10 to 12 minutes until browned, turning regularly to ensure that they maintain their round shape.
    2. For the sauce, add your onion to the pan of meatballs and fry for few minutes until soft, then add your garlic and fry for a further minute or so. Pour in your wine and allow the alcohol to burn out and the meatballs to soak in the flavour. After, add your tomatoes, passata, Worcestershire sauce, basil, rosemary, salt and pepper, and allow to simmer for a good 15 minutes, stirring regularly.
    3. At this point pop your spaghetti in salted boiling water and cook until al dente.
    4. Once cooked, add the spaghetti in with your meatballs and toss until fully coated. Place your bocconcini slices and basil between the meatballs, sprinkle Parmesan on top of the meatballs and place jalapeno slices on top of the Parmesan. Allow to simmer further until the cheese begins to melt. Serve immediately.

    See it on my blog


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    Reviews in English (1)


    These meatballs were AMAZING! I didn't get jalapenos and instead finely sliced a red chilli and put it through the sauce at the same time as adding the chopped tomatoes and passata, so that the sauce was spicy too. I'd just say to be a little conservative with your handful of chopped parsley, and to chop it small - as the parsley got a bit in the way of the meatballs sticking sometimes.  -  12 Jan 2018