Spaghetti with Chicken Meatballs

[ Serves 4 ]


  • 300 gms Spaghetti
  • 6 tbsp Olive Oil
  • 100 gms chopped Onion
  • 30 gms chopped Garlic
  • 1 tbsp dry chilli flakes
  • ½ tsp Dried Oregano
  • 500 gms Tomatoes(blanched, deseeded and diced)
  • 200 ml Tomato puree(pre-bought)
  • 100 ml Vegetable Stock
  • 20 Meat Balls (cut into ½)
  • 4 tbsp Roasted Red Bell Pepper puree
  • 100 gms Grated Amul Cheese
  • Seasoning as required


  1. Put the pot of water to boil, add 1 tbsp. olive oil and a pinch of salt.
  2. Cook the fusilli pasta for 20 minutes. Drain the water. Give ice shock to the pasta and drizzle few drops of oil to prevent pasta from sticking and keep aside.
  3. Take a hot pan with olive oil and add the chicken meat balls, sauté for 3 minutes then add red bell pepper puree and season with oregano leafs, salt and pepper. Keep aside.
  4. In a hot pot with olive oil, add chopped garlic, onion, chili flakes and  keep sautéing for 2 minutes then add deseeded tomatoes and cook for another 5 minutes until the moisture  evaporated.
  5. Add tomato puree and vegetable stock and reduce it for 10 minutes.
  6. Add the Spaghetti Pasta in to same saucepot and toss the pasta gently by adding grated cheese and sautéed chicken meatballs.
  7. Serve hot, garnished with onion rings and basil sprig.
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