To make sure the spaghetti doesn’t get soggy by lunchtime, pack the pasta and sauce in different containers. Prepare this recipe of Spaghetti with Carrot Meatballs in 3-easy-steps. Try it!
Spaghetti with Carrot Meatballs
Here's an easy way to add veggies to your favorite spaghetti dish!
Ingredients
Spaghetti with Carrot Meatballs
- 1//2 kilo pork use ground pork
- 1/2 kilo carrot shredded
- 1/4 Cup all-purpose flour plus more for dusting
- 2 teaspoons Salt
- 2 teaspoons black pepper
- canola oil
- 1 tablespoon olive oil
- 1/4 Cup onion
- 1 tablespoon Garlic
- 250 Grams canned tomatoes
- 1 tablespoon sugar
- Pepper
- 1/4 Cup parsley sprigs chopped
- 200 Grams spaghetti noodles cooked according to package directions
Instructions
- Make the meatballs: Mix together ground pork, carrot, all-purpose flour, salt, and black pepper in a bowl. Take a small amount of the mixture and form it into a ball. Dust with a little flour, then set aside on a baking sheet or tray. Repeat with remaining ingredients. Refrigerate meatballs for 10 minutes to let them set before frying.
- Heat oil in a shallow pan. Pan-fry meatballs until golden brown on all sides. Drain on paper towels. Set aside.
- In a separate pan, make the sauce. Heat olive oil; sauté onions and garlic until translucent.
- Add canned tomatoes and sugar. Season with salt and pepper. Let the sauce simmer for about 2 minutes. Taste and adjust sweetness, if needed.
- Add meatballs to the sauce and simmer for about 10 minutes. Sprinkle with chopped parsley. Toss in cooked spaghetti and mix well. Serve warm.
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