Classic Spaghetti and Meatballs with a Gentle Asian Kick
If you haven’t already tried this one-pot spicy meatballs and spaghetti cooking technique, now is the time to discover a new trick. By cooking dried pasta directly in the sauce, every strand absorbs flavour, resulting in a richer, creamier texture. It also saves time, as no extra pots of boiling water are needed.
One-Pot Pasta Cooking Technique
One-pot pasta requires the right ratio of pasta to liquid and careful cooking to ensure the pasta absorbs flavour while maintaining an al dente bite, with enough sauce left behind. It’s important to monitor the temperature so the sauce does not reduce or dry out too quickly.
Perfectly Cooked One-Pot Pasta
There’s no need to panic if the liquid evaporates too quickly and the pasta needs more cooking time. Simply add a few splashes of water and continue cooking until the pasta is cooked through. The recipe below has been tried and tested many times, so don’t wait to get started.
Easy Meatball Recipe
Because this recipe is all about speed, the minced pork is seasoned with Sriracha, soy sauce, and garlic for instant flavour. Magic Tomato Sauce adds an extra layer of umami, while Japanese Kewpie mayonnaise provides a rich, satisfying finish. Never tried mayonnaise on meatballs before? Give it a go, it’s a surprisingly wonderful combination.
Recipe: One-Pot Spicy Meatballs and Spaghetti
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One-Pot Spicy Meatballs and Spaghetti
Ingredients
Meatballs
- 250g pork mince
- 250g beef mince
- 2 tbsp sriracha
- 2 tbsp soy sauce
- 1 garlic clove, minced (or 1/2 tsp garlic powder)
- Good pinch of salt
- 4 tbsp panko breadcrumbs
- 1 egg
Spaghetti
- 150ml water
- 225g spaghetti
- Squeeze lemon Juice
- Basil leaves for garnish
- Japanese Kewpie mayonnaise, (see recipe notes for an alternative)
Magic Tomato Sauce
- 500ml tomato Passata
- 250ml chicken stock or vegetable
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp oregano
- 1 tsp light brown sugar
- Fresh or dried red chilli
- 1 tbsp red wine vinegar
- Sea salt flakes and pepper
Instructions
- Combine all meatball ingredients gently and shape into 14 balls.
- Heat the oil in a large frying pan over medium-high heat. Add meatballs and cook for 5 mins, turning until browned all over.
- Combine the magic tomato sauce ingredients in a bowl, mix well, then pour over the meatballs.
- Push the meatballs to the sides of the pan and place the pasta in the centre with 1 tbsp of olive oil. Bring to the boil, then reduce to a medium simmer.
- As the pasta begins to soften, gently move it around the pan every few minutes to spread it out and prevent sticking. Let it cook slowly to absorb the sauce, which should bubble gently rather than boil aggressively.
- When the pasta is cooked and the sauce has reduced, remove from the heat. Taste and adjust the seasoning with salt and pepper. Finish with a squeeze of lemon juice, a drizzle of olive oil, and a garnish of fresh basil leaves.
- Divide between bowls and drizzle with Japanese Kewpie mayonnaise.