Spaghetti can be prepared with variety of sauces and toppings. Whole grain spaghetti has nutrients and fiber.Sauce made from tomato has lycopene, a very powerful antioxidant.
This is an awesome dish especially the chicken meat balls cooked in thick tomato sauce are very tasty. Parmesan cheese, celery and mint leaves gives the meat balls a distinct taste.
INGREDIENTS
Spaghetti 250 gm
FOR THE CHICKEN MEAT BALLS
Ground chicken 150 g
Fresh parmesan cheese, grated 30 g
Fresh breadcrumbs 1 tea cup
Garlic cloves, crushed 3
Egg white 1
Fresh mint, chopped 1 tbsp
Fresh celery, chopped 2 tsp
Olive oil 3 tbsp
Salt as per taste
Pepper powdered 2 tsp
FOR THE TOMATO SAUCE
Olive oil 2 tsp
Onion finely chopped 1
Tomatoes, chopped 500 gm
Bay leaf 1 no.
Celery 1 tbsp
Black pepper, coarsely ground 2 tsp
METHOD
Add spaghetti to a pot of boiling water and cook until al dente. Drain it in a colander. Mix two tsp of olive oil so that they do not stick and keep it aside.
In a bowl mix chicken mince, parmesan cheese, egg white, bread crumbs, garlic, salt, pepper, celery and mint leaves. Make it into small balls and chill for half an hour.
Heat oil in a shallow pan and fry the chicken meat balls until they are golden brown. Turn and fry . Drain it in a tissue paper.
For the sauce heat tsp olive oil and add onions ,bay leaf, garlic and celery. Fry till onion changes colour. Add the tomato, pepper and salt,cover and cook on low fire for 15- 20 minutes . Stir occasionally. Remove the bay leaf.
Add the meat balls and cook for another 10 – 15 minutes.
Take out the meat balls and three fourths of the sauce from the pan and pour into a bowl. Add spaghetti into the remaining sauce in the pan, heat it (do not boil it). Mix well.
Serve spaghetti topped with meat balls and sauce in individual bowls.
Note : Al dente means not over cooked.
Tomato sauce should be thick so simmer till you get a thick consistency.
Chicken meat balls can be shallow or deep fried.
