For the kebabs/meatballs:
What you need:
2 pounds minced lean veal
3 tbsp “SHAN” Chappli Kebab mix (can be purchased at any Indian or Pakistani Grocery Store)
A little extra salt to taste
1 medium to large red onion chopped finely
2 small tomatoes chopped finely
1 tbsp ginger paste
1 tbsp minced garlic
½ cup chopped green onions
½ cup chopped coriander leaves
Some black pepper to taste
1 tsp all spice
1 green chilli chopped finely
2 eggs
1 to tbsp oil
How to:
For the pasta sauce:
What you need:
The ¾ fried meatballs
A jar of your favourite tomato pasta sauce OR home made as follows:
6 tomatoes chopped finely or pureed if you wish
3 sweet peppers (I used an orange, yellow, and a red), sliced
1 cup mushrooms sliced
1 cup sliced onion
1.5 tsp garlic powder
1 tbsp butter
1.5 tbsp mixed Italian herbs
¼ tsp all spice
Salt to taste
Black pepper to taste
1 tbsp dried parsley flakes
Fresh thyme sprigs
Your favourite hot sauce (I used a home made Scotch Bonnet sauce)
How to:
Tip- I would suggest to only fry the meatballs when the tomato sauce is almost done as you wanna add hot "almost" cooked meatballs into the simmering sauce
ENJOY
What you need:
2 pounds minced lean veal
3 tbsp “SHAN” Chappli Kebab mix (can be purchased at any Indian or Pakistani Grocery Store)
A little extra salt to taste
1 medium to large red onion chopped finely
2 small tomatoes chopped finely
1 tbsp ginger paste
1 tbsp minced garlic
½ cup chopped green onions
½ cup chopped coriander leaves
Some black pepper to taste
1 tsp all spice
1 green chilli chopped finely
2 eggs
1 to tbsp oil
How to:
- Mix all the ingredients really well except the oil and refrigerate for at least an hour
- Form half the minced meat into meatballs and fry in the oil till ¾ cooked
- Use the remaining meat to form kebabs and then freeze on a baking tray
- In an hour or two, you can put the kebabs in a Ziploc bag in the freezer, clearing up space.
For the pasta sauce:
What you need:
The ¾ fried meatballs
A jar of your favourite tomato pasta sauce OR home made as follows:
6 tomatoes chopped finely or pureed if you wish
3 sweet peppers (I used an orange, yellow, and a red), sliced
1 cup mushrooms sliced
1 cup sliced onion
1.5 tsp garlic powder
1 tbsp butter
1.5 tbsp mixed Italian herbs
¼ tsp all spice
Salt to taste
Black pepper to taste
1 tbsp dried parsley flakes
Fresh thyme sprigs
Your favourite hot sauce (I used a home made Scotch Bonnet sauce)
How to:
- In a saucepan, fry the onions in the butter till soft, add the mushrooms and fry till they shrink and brown for a bit, and then add the sliced sweet peppers and fry for a couple more minutes
- Add the tomatoes and the rest of the ingredients and cook covered
- Once you have the perfect consistency you like for your pasta sauce (you may need to add water depending on the type of tomatoes you used), add in the meatballs and let simmer on low so that the meatballs get thoroughly cooked through
- Serve on some boiled spaghetti
Tip- I would suggest to only fry the meatballs when the tomato sauce is almost done as you wanna add hot "almost" cooked meatballs into the simmering sauce
ENJOY
