Spaghetti Meatball Krapao
Spaghetti Meatball Krapao
Enjoy this quick and easy pasta recipe by Sarah Benjamin from Cooking For Love.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 40 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
As seen on Cooking for Love
Ingredients
  • Meatballs:
  • 500 grams minced Lamb
  • 2 teaspoons ground Coriander
  • ½ teaspoon Chilli Powder
  • ½ teaspoon Ground White Pepper
  • ½ teaspoon Salt
  • 50 grams Breadcrumbs
  • 1 Egg
  • 1 Lime, juice
  • Pasta:
  • 400 grams Dried Spaghetti
  • 100 millilitres Olive Oil
  • 3 - 4 Bird’s Eye Chilli, sliced
  • 3 - 4 big Red Chillies, sliced
  • 1 teaspoon Dried Chilli Flakes
  • 10 cloves of Garlic, sliced
  • Large pinch of Salt
  • 1 cup Thai Basil Leaves, roughly chopped
  • 1 Lemon, juice
  • 1 cup grated Parmesan Cheese, to serve
Method
  1. Preheat the oven to 200°C
  2. To make the meatballs, wet the breadcrumbs with 2 tablespoons water, then stir in the egg and mix together
  3. Stir the ground coriander, chilli powder, white pepper, salt and lime juice in and mix evenly. Using your hands, combine this with the minced lamb.
  4. Roll the mixture into balls – you should get between 16 to 20 meatballs
  5. Place on a plate, cover and chill in the fridge for 30 minutes
  6. Prepare a baking tray with aluminum foil, and line up the meatballs
  7. Drizzle some oil over the meatballs and bake for 20 minutes
  8. Meanwhile, cook the spaghetti in a large pot of boiling water. Salt the water with at least one tablespoon – more is fine. The salty water adds flavor to the pasta. Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta cooked properly should be al dente – a little chewy. Drain the cooked pasta in a colander, reserving some of the water
  9. Once meatballs are baked, heat up 100ml of olive oil over medium heat and sauté garlic, dried chilli flakes and fresh chilli. Bring the meatballs to the pan and toss together. Season generously with salt, and finish with lemon juice
  10. Add cooked pasta to the pan with the meatballs and toss to combine with most of the Thai basil, adding some pasta water if necessary
  11. Serve with parmesan cheese and more fresh Thai basil

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