THIS RECIPE FOR SPAGHETTI AND MEATBALLS IS COMMONLY SERVED IN OLD WORLD COLONIAL GYMKHANAS IN INDIA. I ATE THIS AT THE BOMBAY GYMKHANA AND LOVED IT. A DEEP RICH SAUCE THATS A CROSS BETWEEN A MIRE POIX AND A MARINARA, IT USES WORCHESTERSHIRE SAUCE- AN INGREDIENT COMMONLY USED IN PARSI AND ANGLO-INDIAN DISHES.
FOR 24 ONE INCH MEATBALLS
1 kg finely ground chicken, completely drained of water
2 eggs, whisked
3/4 cup toasted breadcrumbs
3 cloves garlic, minced
2 teaspoons dried oregano
1 tsp freshly ground black pepper
1⁄2 teaspoon salt
2 tablespoons olive oil
For the sauce
1 kg tinned peeled chopped tomatoes
1 cup white onion finely chopped
2 tbspns finely chopped garlic
1 tsp finely chopped celery stalk
2 tbsp finely chopped carrots
1 tbsp Worcestershire sauce (such as HP)
1 tsp b brown sugar or to taste
3 tbsp olive oil
salt and paprika or red chilli flakes
1/2-3/4 kg package of spaghetti (based on size of portions for 4-6)
Place ground chicken,eggs, bread crumbs, garlic,oregano, pepper and 1/2 tsp salt in a medium bowl.
Knead mixture together with hand till well combined combined.
Form mixture into 1-inch balls. Cover and refrigerate.
Heat oil in a large skillet on medium flame. Add onions and celery and saute 2 minutes until softened. Add carrots and cook 2 minutes until softened. Add garlic and continue to cook until fragrant. Add all remaining ingredients, 2 cups water stir well and simmer on a medium flame until you have a thick well incorporated sauce. Taste and season with salt, chilli and sugar as required.
Add the meatballs to the hot sauce and lower flame. Cook until meatballs are done.
Serve over spaghetti with a side of Parmesan cheese.