Pasta with Chicken Meatballs and Homemade Pasta Sauce


Its 50 posts on “The Steamy Pot” and so I self congratulate :). And, Thank You 🙂 Spaghetti is traditionally served with beef meatballs. I had a pack of Egg pasta aka egg noodles (so it reads on the pack) with me and I have been wanting to create something good with it. But I kept postponing thinking it would eat up most of my evening with all the work that went into it. But then I am good at procrastination and I came up with the Chicken Curry puff with half of the minced chicken the remaining had to be made into meatballs and pasta.So as I was throwing pinches of this and that in my mind and then scraping it out, I wanted to just go with what I had in hand and then the mind :D. And to my surprise it turned out good, better than what I had imagined. This is not a complicated recipe and is a one pot recipe too. PLEASE REFER NOTES : Adding the meatballs after cooking the Pasta will Give softer, juicier meatballs. Adding it during the cooking process will result in denser tougher meatballs.

img_1873

img_1871img_1872img_1874

Recipe :

Serves : 4

Pasta Sauce :

Egg Pasta : 250 gm

Onion : 1 medium , finely chopped

Garlic : 4-5 large cloves finely chopped

Olive Oil : 1 Tbsp

Tomatoes : Medium 3, Chopped

Mushroom : 150 gm

Parsley : 3-4 tsp finely chopped

Mint : 3-4 tsp finely chopped

Nutmeg powder : 1/2 tsp

Tomato Paste : 2 tsp

Garlic salt : 3/4 tsp (optional)

Chilli powder : 1 tsp

Cream : 50ml (optional)

Water : 700 ml

 

Meatball:

Chicken minced : 250 gms

Chilli powder : 1 tsp

Garam masala : 1/2 tsp

Coriander leaves : 2-3 tsp finely chopped

Green Chillies : 1, Deseeded and finely chopped 

Ginger Garlic Paste : 1 tsp

Coriander leaves : 3 tsp finely Chopped

Salt : 1/2 tsp

Butter : 1 Tbsp

Mix all the ingredients listed under meatballs except the butter. Gently knead to mix so that it comes together. Dip a spoon in water and scoop to make balls with it. Makes around 12 balls

Heat a pressure cooker large enough to hold the entire lot of pasta in it. I had a 4L pressure cooker with me

Now, melt the butter with a tsp of olive oil and once heated up add the meatballs and cook for about 3 mins each side of the ball. The Juices should run clear. Remove and keep aside

Into the same pan add the remaining olive oil, garlic , onions and Saute till well cooked 

Now add the tomatoes, tomato paste, chilli powder, garlic salt if using and let it cook till it turns mushy. Add nutmeg and the mint and parsley. Give a stir

Now add the water. Let it come to a boil. Add the pasta, pressure cook on medium  for 1 whistle and then lower it and cook for a further 1 whistle. Turn off and open the cooker after 7-8 mins. Now add the meatballs. Give a stir. Cover and keep for another 5 mins so that it absorbs the flavours. Top it with cream if using. 

Now Pasta is ready, plate it and garnish with parsley. YUM!

 

 

NOTE:

I added the meatballs while pressure cooking, that made it tough and not tender.

Advertisements

Leave a Comment Here

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s