Pasta - Desi Style

Meatballs & Pasta, in their varied forms, need no introduction to most of us. It has been part of American dining – like forever.

Today I made, what is probably, yet another different style of meatballs & pasta. Spicy lamb meatballs in a Cabernet marinara served atop brown rice pasta. Using lamb changes the flavoring options and takes it to a different level in my opinion. Add a slice of unsalted buttered garlic bread for a complete experience of pasta but with a Desi tilt. If U can use Desi ghee instead of butter – nothing like it. Finish with shredded cheese - sharp cheddar is my favorite. See recipe for meat balls below.

Only a rich cab can do justice to this dish. Try the 2010 Souverain Cabernet Sauvignon.

Thought of the day – With lamb meat balls – use brown rise pasta instead of the conventional pasta – they  blend better.

As always – Love is the most important ingredient.

For the meatballs –

Ingredients –

-          1 pound of minced lamb.

-          1.5 cups breaded of breaded onion.

-          1TBSP garam masala.

-          ½ TBSP each of cumin powder, turmeric, red chili powder & coriander powder.

-          Salt n black pepper to taste.

-          1 Extra Large egg

-          For the sauce base use any pasta sauce – 1 bottle (25.5Oz) – I like the Muir Glen Organic Cabernet Marinara.

-          2TBSP Olive Oil.

Recipe –

-          Mix all of the above ingredients (except the sauce & oil) in a bowl and form meat balls – 1 to 1.5 inch diameter works best for Me.

-          Heat the oil in a skillet & cook the meat balls until no longer pink from the inside.

-          Poke each meat ball with a fork & add the sauce into the skillet.

-          Simmer for ~10 mts on low flame.

-          Serve steaming hot atop cooked brown rice pasta.