Name: My favorite Spaghetti and Meatballs with mushroom recipe by Moutushi Mitra at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1 lb or 0.5 kg minced Meat of your choice (I used ground chicken); 1 egg contents; 1 cup (150 gms) plain or seasoned breadcrumbs or 2 slices of day old breads; 0.5 cup or about 75 gms shredded Sharp Cheddar Cheese; 1/4th cup or 35 gms Parmesan cheese powder or fresh grated (Optional); 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp (or more) fresh ground black pepper; 1 tbsp of your favorite fresh shredded or dried herbs like Parsley, Basil, Cilantro or Spring Onions (Optional); 14 oz or 400 gms jar of Traditional Ragù Sauce (store bought); 1 medium Onion (I used white onion); 4 oz or about 100 gms White button Mushrooms; Water; 16 oz or 450 gms packet of your favorite Spaghetti (I used Angel Hair pasta); Light Olive Oil for greasing and cooking; Salt to taste

Ingredients Serving: 6

1 lb or 0.5 kg minced Meat of your choice (I used ground chicken)
1 egg contents
1 cup (150 gms) plain or seasoned breadcrumbs or 2 slices of day old breads
0.5 cup or about 75 gms shredded Sharp Cheddar Cheese
1/4th cup or 35 gms Parmesan cheese powder or fresh grated (Optional)
1 tsp garlic powder
1 tsp onion powder
0.5 tsp (or more) fresh ground black pepper
1 tbsp of your favorite fresh shredded or dried herbs like Parsley, Basil, Cilantro or Spring Onions (Optional)
14 oz or 400 gms jar of Traditional Ragù Sauce (store bought)
1 medium Onion (I used white onion)
4 oz or about 100 gms White button Mushrooms
Water
16 oz or 450 gms packet of your favorite Spaghetti (I used Angel Hair pasta)
Light Olive Oil for greasing and cooking
Salt to taste

Instructions

Take the minced or ground meat in a large mixing bowl. My minced meat was pre-cleaned and packed, so didn’t have to rinse them. If you choose to rinse, make sure the meat is almost completely patted dry before use.
Onto the meat, add egg, breadcrumbs/bread, cheddar, parmesan, garlic powder, onion powder, pepper and shredded herbs, salt.
Mix and mash all ingredients with clean hands or use a grinder. If you feel it needs more binding, add a little more bread crumbs.
Rub oil on your palms, and shape little portions of the mixture into compact spheres of the size of golf balls. Ideally, it should make 18-20 meatballs.
Pre-heat the Oven to 350°F or 175°C. Line and grease, a sufficiently large oven-safe dish with heavy duty aluminium foil. It make the clean-up and life much easier!
Place the meatballs on the oven-safe dish, taking care that they do not stick to each other and have a little room to swell. Brush the meatballs with light olive oil, so they don’t dry up too much in the oven.
Bake the meatballs for 30 minutes. Take them out when you see them nicely done and turn golden.
In the meantime, Cook your spaghetti in water with 1 tsp salt, as per the package instructions till done and al dente. Drain the spaghetti in a colander. Run some cold water through the pasta or use olive oil, so the strands don’t stick.
To make the sauce, peel and slice the onion lengthwise. Clean and slice the mushrooms.
In a large deep pan, heat olive oil and saute the onions. When onions turn translucent, add the mushrooms. Fry for 1-2 minutes and cover cook on low heat, till almost done.
Pour in all the Ragù Sauce, add 0.5 cup or 150 ml water and adjust salt. Let it simmer for 1-2 minutes.
Carefully drop all the meatballs, and mix contents to coat the meatballs with sauce. Cover the pan and let the meatballs soak in some juices from the sauce for about 1 minute over low heat. Take out from stove and mix the contents once.
Spoon and serve the sauce with meatballs over spaghetti. Sprinkle and garnish with Parmesan cheese! You could also add a little of your favorite seasoning herbs if you like.

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