Beef Meatballs Arrabiata Spaghetti

beef meatballs arrabiata spaghetti

beef meatballs arrabiata spaghetti

I like arrabiata (spicy tomato) sauce though second to alio olio with white wine. So this is an easy variation from the pork rib & belly pork arrabiata but require a decent meatball recipe. I very quickly found a simple one for my use on the internet.

I mix 400g of minced beef, 2 eggs, parmesan cheese, parsley, minced garlic, breadcrumbs in a large bowl,  and season with salt and pepper to taste.  I heat some oil in large pan over medium-high heat. I roll the mix in 2.5cm balls and fry until golden brown, but not cooked through completely, then remove to a plate lined with paper towels.

For the arrabiata sauce, I fry to soften some chopped yellow onions in a medium saucepan, then add 1 can of diced tomatoes and sauce & add some sugar. I the put in the meatballs and add light soy sauce, and let it slow-cook in low fire for 1/2 hour.

The spaghetti is done in the usual way according to timing instructions. As with my other pasta dishes, I then heat up the browned garlic cloves & olive oil (set aside earlier) in a pan, add 1 cut chilli padi and fry a little, add in the meatballs with the tomato sauce, bring to boil, turn off the fire, mix in the spaghetti and toss, and then add sea salt to taste.

c.h.e.f andy

Ingredients:

  • 400g minced beef
  • 2 eggs
  • 1/4 cup grated parmesan cheese
  • 2 tsp minced garlic
  • 1/4 cup chopped parsley
  • 1/4 cup breadcrumbs
  • 1 can (400g) diced tomatoes with sauce
  • salt and pepper
  • 1/2 chopped yellow onion
  • 1 tbsp sugar
  • 1 tbsp light soy sauce

Directions:

  1. Prepare the garlic olive oil – stir-fry whole garlic cloves on low heat to brown the garlic & flavour the oil.
  2. Prepare the spaghetti – add some salt & oil to water and boil the spaghetti according to timing instructions & drain in a colander.
  3. Cook  – mix 400g of minced beef, 2 eggs, parmesan cheese, parsley, minced garlic, breadcrumbs in a large bowl,  and season with salt and pepper to taste.  heat some oil in large pan over medium-high heat. roll the mix in 2.5cm balls and fry until golden brown, but not cooked through completely, then remove to a plate lined with paper towels. fry to soften some chopped yellow onions in a medium saucepan, then add 1 can of diced tomatoes and sauce & add some sugar. put in the meatballs and add light soy sauce, and let it slow-cook in low fire for 1/2 hour. heat up the browned garlic cloves & olive oil (set aside earlier) in a pan, add 1 cut chilli padi and fry a little, add in the meatballs with the tomato sauce, bring to boil, turn off the fire, mix in the spaghetti and toss, and then add sea salt to taste.

Chilli Crab Spaghetti

Image

chilli crab spaghetti with prawns & crab claws

Like all good Singaporeans, chilli crab is a perennial favourite of mine, and for the past many years, chilli crab has appeared on the fusion pasta menu in some chic restaurants. One of the earliest restaurants that offer fusion pastas must be Wild Rockets, which was serving fusion pastas like laksa pesto many, many years back.

Often enough. after having a feast of chilli crabs, we save some sauce & bring home & toss it with pasta. It is not quite my favourite pasta, but I like it enough to be motivated to try. The most difficult part is the the chilli crab sauce. I googled the recipe, but I am NOT about to buy or cook crabs (something I am not convinced is worthwhile doing as good chilli crab restaurants are everywhere) just to cook a pasta. So I will have to improvise. As my family use a lot of prawns in cooking and have been throwing away the shells for the most part, I thought I can use prawn shell stock (from boiling the prawn shells & heads for 2-3hrs) as a proxy to crab.

Image

chilli crab sauce

I adapted the recipe below for my purpose. The chilli crab sauce involves frying  chopped shallots, ginger, garlic & chilli padi, adding a mixture of ketchup, chilli sauce, oyster sauce, shaoxing wine, vinegar. lime juice, and then adding prawn shell stock. before serving, beat 1 egg & stir in to mix well with the chilli crab sauce. I got it right in my first attempt and am able to reproduce it without difficulty every time.

I add shelled medium prawns with tails on and frozen crab pincer meat from NTUC Fairprice or Sheng Shiong but they are not very satisfactory and can do without (good quality canned crabmeat is very expensive, like S$20 for a 400g can).

c.h.e.f andy

Ingredients:

  • 4 chopped shallots
  • 3 tsp chopped garlic
  • 1 in chopped ginger
  • 4 tbsp ketchup
  • 1 tbsp garlic chilli sauce
  • 1 chilli padi
  • 1 tbsp oyster sauce
  • 1 tbsp flat sugar
  • 1 tbsp shaoxing wine
  • 1 tsp rice vinegar
  • 1 tsplime juice
  • 2 cup prawn stock
  • 1 tbsp cornstarch
  • 1 egg
  • 1/2 cup fresh coriander

Directions:

  1. Prepare the prawn shell stock – boil prawn shells & heads in a large dutch oven for 3 hrs, strain and set aside the stock
  2. Prepare the chilli crab sauce –
    • mix the ketchup, chilli sauce, oyster sauce, shaoxing wine, vinegar. lime juice in a large bowl.
    • finely chopped the shallots, ginger, garlic and chilli padi (or pulse till finely chopped in a food processor).
    • add oil to a large wok over medium heat. and fry the chopped shallots, ginger, garlic & chilli padi for few minutes.
    • stir in the prepared mix from the large bowl, reduce heat and simmer of 3 or 4 minutes.
    • add the prawn shell stock, bring to boil, turn off the fire and set aside to use when required. before use, beat 1 egg and stir in & mix well.
  3. Prepare the spaghetti– add some salt & oil to water and boil the spaghetti according to timing instructions & drain in a colander.
  4. Cook – empty the prepared olive oil & browned garlic into a hot wok. pour the chilli crab sauce into the wok. heat briefly then turn off the fire, add in the spaghetti & toss & add sea salt to taste. Place the spaghetti in a serving dish and garnish with fresh coriander.