Spicy Sriracha Spaghetti and Meatballs

I’ve been all about sharing fresh-from-the-garden fruit and vegetable recipes this summer, which I love — however, don’t we all crave warm comfort foods year-round?

I certainly do!  (Food is often more about one’s mood, than the season!)

And guess what?!  These sweet, spicy, succulent meatballs are lovely with my Summer Zucchini-Peach Avocado Salad!

Are you thinking what I’m thinking? . . .

Yup!  A relaxing, casual, tasty dinner party the next couple of weekends!

The salad and Spicy Siracha Spaghetti and Meatballs will delight your guests, for sure!  And tomorrow, I’ll have a super refreshing and scrumptious Lychee Chocolate Chip Ice Cream Recipe for you!

That’s all you’ll need!  (A friend will offer to bring wine!)

Start making calls, texting, whatever you need to do to get your guests lined up!

Spicy Sriracha Spaghetti and Meatballs

Prep Time: 45 minutes

Serving Size: Serves 6 to 8

Recipe

For the meatballs:

1-pound ground beef (I use organic, 15% fat)

3 tablespoons Sriracha sauce

2 tablespoons low-fat or whole, plain yogurt

2 teaspoons brown sugar

1 teaspoon sea salt

1/4 cup fine bread crumbs

1 egg

For the Sauce:

2 tablespoons grapeseed oil

1 cup finely chopped, brown onion

1 tablespoon minced garlic

3 cups tomato purée

3 tablespoons Sriracha sauce

1 teaspoon brown sugar

1 teaspoon sea salt

2 tablespoons roughly chopped, fresh cilantro

1-pound dry spaghetti

    For the meatballs:
  1. In a medium mixing bowl, combine the beef, Sriracha, yogurt, brown sugar, salt, bread crumbs, and egg. With a spoon, or your hands, mix the ingredients only until they are evenly combined. (Do not over mix!) Use your hands or a cookie scoop to form the mixture into 1 to 2-inch balls and place them on a plate. Cover and set aside.
  2. For the Sauce:
  3. Over low-medium heat, in a large sauté pan, cook the onions in the oil until soft, about 4 minutes. Add the garlic and cook for another minute or so.
  4. Stir in the tomato purée, Sriracha sauce, brown sugar, and salt.
  5. Bring to a boil and then immediately reduce heat to low and simmer until the sauce thickens slightly, about fifteen minutes.
  6. Then stir in the cilantro.
  7. Add the prepared meatballs to the sauce, cover, and continue to simmer until the meatballs are cooked through, about 8 minutes. (About half way through the cooking process, remove the lid and gently move the meatballs around a bit.)
  8. While the meatballs are cooking, cook pasta in a large pot of boiling salted water until it's aldente -- just tender but still firm to bite. Drain the pasta and then return it to the pot and drizzle it with olive oil. Cover and set aside.
  9. When the meatballs are cooked, add them, along with the sauce, to pasta and toss to coat, taking care not to break the meatballs. (If you prefer, you can keep the meatballs and sauce separate and serve it over each portion of pasta.)

Notes

I use brown rice spaghetti and gluten-free bread crumbs to make a gluten-free version of this dish.

If you want a similar flavor profile, but would rather be outside grilling, you'll also love my Grilled Spicy Sriracha Burger!

http://cookingontheweekends.com/2012/07/spicy-siracha-spaghetti-and-meatballs/

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Comments

  1. Linda K. Smith says

    These meatballs and the sauce are fabulous! There is a bit of a bite and
    it’s not for babies. Since it’s a heavy spicy sauce, I think you need a heavy
    pasta–like a pappardelli or a very firm spaghetti. World class, Valentina.

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