Pork Meatballs and Spaghetti - Jean

Recipe by Jean Pereira




Ingredients:
12 pork meatballs
250 gms spaghetti

For the sauce:
2 small onions (chopped)
5 big cloves garlic (chopped)
1 tbsp chilli flakes
3 medium tomatoes (finely chopped)
1 tbsp tomato paste
1/2 red capsicum ( finely chopped)
1/2 carrot (finely chopped)
salt to taste
1 tbsp pepper powder
2 tbsp roasted garlic and peppers seasoning (Club House)
1 tsp bafat powder

3 drops Spice Drops cinnamon extract
2-3 tsp dried mint
1 tbsp olive oil
1 1/2 tsp ghee

Steps:

For the meatball:

1. Fry in a pan till brown.
   OR
2. Preheat oven to 400C. Line the meatballs on parchment paper and bake for 20 minutes on one side, flip and bake for 10 minutes on the other side. Flip again and broil for 2 minutes on each side. Keep it ready.

For the spaghetti:

1. Cook the spaghetti as per the pack instructions. Add salt and ghee when cooking, if desired.

For the sauce:

1. Meanwhile, in a wok, heat oil and ghee.
   
2. Add the onions, garlic and chili flakes. Fry for 5 minutes on medium heat.
3. Add the red peppers and carrot. Saute for 5 minutes.
4. Add the tomatoes and tomato paste with 1/4 cup water. Mix together.
5. Add salt, pepper powder, roasted garlic and pepper seasoning, bafat powder and cinnamon extract. Cook covered on low-medium heat for 30-35 minutes adding hot water a little at a time as the sauce thickens. Stir occasionally.
6. Add dried mint and cook for 2 minutes.
7. Add the meatballs and mix well.
8. Garnish with a little dried mint.
9. Serve with spaghetti. 
10. ENJOY!