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Spicy Sriracha Spaghetti and Meatballs

Spicy Sriracha Spaghetti and Meatballs

Spicy Sriracha Spaghetti and Meatballs is bursting with deep and fresh flavors that will keep you coming back for more. This super hearty and delicious meal is a fantastic choice for a cool night, but it works all year long!

Course Main Course
Cuisine American
Keyword unique pasta recipes, fall comfort food recipes
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 6
Calories 448 kcal
Author Valentina K. Wein

Ingredients

For the meatballs:

  • 1 pound ground beef
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons plain yogurt (low or whole fat)
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • ¼ cup fine breadcrumbs
  • 1 large egg

For the Sauce:

  • 2 tablespoons grapeseed oil
  • 1 cup yellow onion, finely chopped
  • 1 tablespoon garlic, minced
  • 3 cups tomato purée
  • 3 tablespoons Sriracha sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 pound dry spaghetti

Instructions

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.

For the sauce

  1. 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.
  2. Stir in the tomato purée, Sriracha sauce, brown sugar, and salt.
  3. Bring to a boil and then immediately reduce heat to low and simmer until the sauce thickens slightly, about fifteen minutes.
  4. Then stir in the cilantro.
  5. 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.)
  6. While the meatballs are cooking, cook pasta in a large pot of boiling salted water until it's al dente -- 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.

  7. 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.)