Spaghetti and Meatballs Trinistyle

When a close friend of mine asked me to post a Spaghetti and Meatballs recipe, I thought to myself…“but da’s not trini”… but then coming to think about it, the preparation is Trinidadian. So, what makes the preparation trini? Everything! : the herbs used; the type of utensils used i.e. iron pot; the choice of cooking oil (coconut oil ) and last but not least it was made by Trini hands.

Spaghetti and Meatballs: A Fast Cook

So there is my reason for posting. Other than that, this spaghetti recipe was really easy to prepare and could be categorized in Trini terms as a “fast cook”. Since this dish is basically pasta and meat in a sauce, I’m already seeing that you could be flexible with either the sauce or meat. So instead of the usual ground beef, like I used, you could use chicken, pork, fish or soya although I feel that adjustments would have to be made for the fish and soya. You may have to use more egg and crumbs to help the meatball to bind. As I always say “Anyone can coo…” No, no, no, no, no Chef Gusteau from Ratatouille said that :-D …………

Ahem! As I always say ” Experiment!”

As usual, this recipe went down well without any hiccups and tasted …….well I’ll leave that for you to decide. What I am thinking of doing next time we make this, is to add grated cheese to the sauce with extra chadon beni; to kick the flavour up a notch…. The pepper I’ll add, when I’m enjoying it. You know I have to put pepper :-) So here’s Spaghetti and Meatballs; a little bit of Italy from a Trini kitchen. Enjoy!

Spaghetti and Meatballs Recipe

 

Spaghetti and Meatballs

SPAGHETTI AND MEATBALLS

 

1 pack spaghetti 400g
1 lb. mince meat, seasoned
1 egg
1/2 cup biscuit crumbs or bread crumbs
3 cups tomato sauce
oil for frying

Season the mince meat and leave to marinate overnight.
The minced meat was seasoned this time with garlic, pimento peppers, onion,
chive, celery, culantro, thyme, parsley, paprika, oregano, basil, and salt.
Cook the meat in a deep pot over a medium flame.
Add a little water and cook until the meat is tender .
Strain and remove most of the meat from the pot and set aside to cool.

Biscuit crumbs were for the meat balls this time.
Place the biscuits in a clean towel and crushed them with a bailna (rolling pin).

Set aside.

 

Add the egg…
and biscuit crumbs or bread crumbs.
Mix and roll into meat balls about 2 inches in diameter.
You may have to add more crumbs to
ensure the meat binds in a ball.
Fry the meat balls in a deep pot or frying pan.

Fry until they are golden brown.

Note: Add more oil and deep fry for a crispier texture

 

Place on a plate to drain.

Pour the tomato sauce over the remaining mince meat and mix well. (Season with finely chopped chive, cilantro, and parsley if desired. Some tomato sauce comes prepared with seasonings.). Cook over a low flame for about 5 minutes.

 

Add the meat balls to the pot. Serve hot.

More to come. See you soon!

 

P.S. Leave your comments below.  I look forward to hearing how you cook your spaghetti and meatballs dish.

 

 

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3 Responses to Spaghetti and Meatballs Trinistyle

  1. Cynthia July 28, 2009 at 4:49 pm #

    I always like the Caribbean take on cuisines such as the Italian. Your dish looks hearty!

  2. eMz July 29, 2009 at 8:46 am #

    oh wow, those meatballs look well nice!!! XD

  3. Thanna's Place October 25, 2012 at 5:41 pm #

    Today is World Pasta Day (October 25th). Think I’m gonna try this recipe out! BTW, love the CRIX biscuit crumbs!

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