Beef or Turkey Keema – 1/2 lb
Beaten Egg – 1 (white portion)
Bread Crumb – 2 tbsp
Salt – as needed
Red Chili Power – 1/2 tsp
Onion (chopped) – 1/2 cup
Celery (chopped) – 1/2 cup
Cooking Oil – 1 tbsp
Lemon Juice – 1 tsp
Garlic Paste – 1/2 tsp
Grated Parmesan Cheese – 2 tbsp
Black Pepper – as needed

Spaghetti and Sauce:
Spaghetti – 8 ounces
Spaghetti Sauce – 3 cups or more
Onion (chopped) – 1 large
Garlic Paste – 1 tsp
Grated Parmesan Cheese – 1/2 cup
Olive Oil – 1 tbsp
Salt – as needed
Red chili powder – 1/3 tsp (optional)
Celery (chopped) – 1/3 cup
Soy Sauce – 1 tbsp (optional)




Spaghetti with MeatballThoroughly mix all the meatball ingredients and make 1″ balls. Heat oil in a large skillet over medium heat. Cook in small batches until all meatballs have been browned on all sides. Shake pan frequently to help prevent sticking. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 450° for approx. 25 minutes. To avoid baking, you may also deep fry the balls.

In a Dutch oven, in hot oil over medium heat, sauté onion, chili powder, salt, and garlic paste until onion is tender and just begins to turn golden. Add spaghetti sauce; bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Taste and adjust seasoning, adding more salt or spice, if necessary. Add meatballs; cover and simmer for 30 minutes or more, stirring from time to time. Add cheese at the end.

Cook spaghetti according to package directions, drain, and rinse with cold water. Serve directly with meatball or you may stir fry spaghetti with onion, salt, celery, chopped celery, and 1 tbsp of soy sauce. Serve spaghetti topped with meatballs in sauce; sprinkle with grated parmesan cheese.