Chili Padi Meatball Pasta

In this first episode of Eat Me Now!, we put a little local flair into tomato-based meatball pasta. Watch the vibrant plate redolent of chili padi heat come to life and have a ball with this homemade meal, one of these rainy nights!

FULL RECIPE:

Serves two
Preparation time : 30 minutes


INGREDIENTS:

For Meatballs

350g Minced beef
3 slices of bread
2 green bird’s eye chilies (chili padi)
2 red bird’s eye chilies (chili padi)
1 small egg
1 red onion
Whole milk
Chili powder
Cumin
Fennel
Black Pepper
Salt

For Sauce

3 cloves of garlic
1 red onion
Canned tomatoes
Local basil
Black pepper
Oil
Salt
Chili powder

Plating

Pasta
Feta cheese
Coriander

METHOD:

Meatballs

1. Remove bread crust.
2. Soak 3 bread slices in whole milk for 2 minutes. Slice 2 green and 2 red chili padi and mix in.
3. Add 1 small egg, chili powder, cumin, fennel, black pepper, salt and 350g minced beef into the mixture.
4. Knead the mushy mix.
5. Make into meatballs using an ice cream scoop. Lay out on a greased baking tray.
6. Pop into preheated oven (at 180 degrees ℃) for 15 minutes. Set aside.

Sauce

1. Dice 1 red onion and 3 cloves of garlic.
2. Heat oil in a wide-open pan.
3. Saute onions and garlic.
4. Pour in canned tomatoes. Let boil for 5 minutes.
5. Add spices: local basil, black pepper, salt, chili powder.
6. Add meatballs. Boil again.

Plating

Serve pasta with generous scoops of sauce and meatballs. Garnish with chili padi, feta and coriander.