Table of Contents
- Classic spaghetti and meatballs with a gentle Asian kick
- One pot pasta cooking technique
- Perfectly cooked one pot pasta
- Easy meatball recipe
- Similar recipes on flaevor.com
- One-Pot Spicy Meatballs and Spaghetti
Classic spaghetti and meatballs with a gentle Asian kick
If you haven’t already tried this One-Pot Spicy Meatballs and Spaghetti cooking technique, then it’s time to discover a new trick. By directly cooking dried pasta in the pasta sauce, every stand absorbs and sucks in flavour, giving it a richer creamy texture. Additionally, it saves on cooking 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 water and a controlled cooking time to ensure that the liquid soaks into the pasta and creates an ‘al dente’ bite, while leaving enough sauce behind. It is important to keep an eye on the temperature so that the sauce does not dry out too quickly.
Perfectly cooked one pot pasta
Of course, there’s no need to panic. If the liquid has evaporated too quickly and the pasta needs more cooking time, simply add a few splashes of water and continue cooking until 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 infused with Sriracha sauce, soy sauce and garlic for instant flavour. Magic Tomato Sauce adds an extra element of umami and for a very satisfying finish, Japanese Kewpie Mayonnaise is used as a garnish. Never tried mayonnaise on your meatballs before? Well, try it! It really is a wonderful combination.
If you can’t find Japanese Kewpie in your local Asian supermarket or online, check the recipe notes below for a pleasing substitute.
Similar recipes on flaevor.com
- One-Pot Roasted Chicken Lemongrass Curry
- One-Pot Roasted Cauliflower with Spiced Butter Rice
- Chicken Lime Tagine
One-Pot Spicy Meatballs and Spaghetti
One-Pot Spicy Meatballs and Spaghetti
Ingredients
Meatballs
- 250g pork mince
- 250g beef mince
- 2 tbsp sriracha
- 2 soy sauce
- 1 garlic clove minced (or 1/2 tsp garlic powder)
- ½ salt
- ¼ cup 4 tbsp panko breadcrumbs
- 1 egg
Spaghetti
- 150ml water
- 225g spaghetti
- Squeeze lemon Juice
- Basil leaves for garnish
- Japanese Kewpie mayonnaise or regular mayonnaise (see recipe notes)
Magic Tomato Sauce
- 500ml tomato Passata
- 250ml chicken stock or vegetable
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 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.
- Add all the Magic Tomato Sauce ingredients plus 150ml water and gently stir to combine, being careful not to break the meatballs.
- Push meatballs to each side and place pasta in the middle of the pan along with 1 tbsp olive oil. Bring to a boil then quickly turn to a medium boil.
- Every few minutes as the pasta starts to soften gently move it around the pan to spread it out and prevent it sticking together. As the pasta softens, spread it around the pan evenly and let it cook slowly to absorb the sauce. The sauce should bubble gently, not aggressively.
- When the pasta is cooked and the sauce has reduced, remove it from the heat. Taste and season with salt and pepper as needed. Squeeze over some lemon juice, extra olive oil and garnish with the basil leaves.
- Divide between bowls and drizzle with Japanese Kewpie mayonnaise, or regular mayo (see notes)
