For the Creamy Pasta

• 16 oz  /453 gms spaghetti
• 1 Tbsp extra virgin olive oil
• 1 Tbsp butter
• 2 cloves garlic, minced
• 2 cloves shallots, minced
• 1 cup apple juice (naturally sweet, clear – store bought apple juice)
• 1 cup chicken stock
• 4 large tomatoes ( or use crushed tomatoes from a can)
• ½ – ¾ cup pure cream (according to taste)
• coarse salt and pepper to taste
• 3 Tbsp Fresh Basil Leaves, torn

For the delicious meatballs

• ½ kg minced beef, rinsed thoroughly and drained
• ¾ cup onion, chopped finely ( I use purple onion)
• ¾ tsp fresh ginger, minced
• 2 tsp freshly squeezed lime juice
• ½ tsp freshly cracked black pepper
• 3 Tbsp Parsley, finely chopped, plus more for garnish
• 2 large slices of white bread
• 4½ Tbsp grated cheese (I use Mozzarella)
• 1 egg, separated
• 3 Tbsp Butter, softened
• salt to taste
• Sunflower or Olive oil for shallow frying OR deep frying

Prepare the Creamy Pasta

• Chop the tomatoes  and blend the fresh tomatoes to a smooth puree. Set aside.
• Add the spaghetti to a large pot of boiling, salted water and cook till al dente. Drain.
• While the pasta is cooking, add olive oil and butter to a skillet on heat.
• Add the minced garlic followed by shallots and allow them to ‘sweat’ and develop a sweetness while becoming soft. Do not allow to go brown.
• Add the apple juice and bring to a boil. Continue to simmer till the juice reduces by half. (I use  a wooden ladle to measure this)
• Add the chicken stock and pureed tomatoes.
• Boil and Simmer till the tomato is cooked.
• Season with  salt and pepper to taste.
• Remove from heat till meatballs are ready to be added.

Prepare the delicious meatballs.

• Saute the ginger and onion for the meatballs in 1 tsp of oil, patiently till light golden in color. Allow to cool
• Soak bread in water ( you can use milk if you like)
• Squeeze out all the liquid from the soaked bread
• Add the drained minced beef to a large bowl.
• Add the soaked bread, salt and pepper, cheese, softened butter,  Yolk of Egg, lime juice, chopped parsley as well as the sautéed ingredients.
• Mix gently with hands. Mix Loosely for a moist meatball. Do not over mix to create a tight mixture.
• Divide into lime sized portions
• Beat the egg white.
• Dip each ball into the egg white briefly and form into smooth balls with fingers.
• Add the oil to a skillet for shallow frying Or to a deep pan or wok for deep frying ( I usually deep fry). Add the meatballs when the oil is hot.
• Do not disturb initially.
• Later turn around the meatballs so they are evenly browned.
• Drain and set aside.

Cook the meatballs in the sauce before adding the spaghetti

• Return the sauce to the stove top. Bring back to heat.
• Stir in the cream and then  drop in the meatballs gently. Allow to come to a simmer briefly. ( Do not stir the meatballs to prevent breakage)
• Allow the meatballs to become slightly softened and coated in sauce. 
• Turn off the heat. Keep the meatballs in the sauce till you are ready to serve. (Do not keep them in too long though as  they would drink up all the sauce.. I recommend keeping them in the sauce for no more than 10 minutes.) This helps develop flavor. When time to serve , gently remove the meatballs from the sauce. 
• To the sauce that has now been scented with the flavors of the meatballs, add the drained  spaghetti and toss till thoroughly mixed.

• ( At this stage if you like a stronger taste of tomato, stir in some canned tomato paste or sauce if desired)
• Serve, topped with 3 – 4 meatballs per person.
• Enjoy!

Step wise pictures :

Prepare the Creamy Pasta

• Chop the tomatoes  and blend the fresh tomatoes to a smooth puree. Set aside.
• 
• Add the spaghetti to a large pot of boiling, salted water and cook till al dente. Drain.
• 
• While the pasta is cooking, add olive oil and butter to a skillet on heat.
• Add  minced garlic followed by shallots and allow them to ‘sweat’ and develop a sweetness while becoming soft. Do not allow to go brown.
• Add the apple juice and bring to a boil. Continue to simmer till the juice reduces by half. (I use  a wooden ladle to measure this)

• 

  

• Add the chicken stock and pureed tomatoes.
• 
• Boil and Simmer till the tomato is cooked.
• 
• Season with  salt and pepper to taste. 
• Remove from heat till meatballs are ready to be added.

Prepare the delicious meatballs.

• Saute the ginger and onion for the meatballs in 1 tsp of oil, patiently till light golden in color. Allow to cool.
• 
• Soak bread in water ( you can use milk if you like)
• 
• Squeeze out all the liquid from the soaked bread
• 
• Add the drained minced beef to a large bowl.
• 
• Add the soaked bread, salt and pepper, cheese, softened butter,  Yolk of Egg, lime juice, chopped parsley as well as the sautéed ingredients.
• 
• Mix gently with hands. Mix Loosely for a moist meatball. Do not over mix to create a tight mixture.
• 
• Divide into lime sized portions
• Beat the egg white.
• Dip each ball into the egg white briefly and form into smooth balls with fingers.
• 
• Add the olive oil to a skillet for shallow frying. Add the meatballs when the oil is hot. 
• Do not disturb initially. 
• Later turn around the meatballs so they are evenly browned.
• Drain and set aside.
• 

Cook the meatballs in the sauce before adding the spaghetti

• Return the sauce to the stove top. Bring back to heat.
• Stir in the cream.
• 
• Season with salt and pepper to taste.
• 
• Now drop in the meatballs gently. Allow to come to a simmer briefly. ( Do not stir the meatballs to prevent breakage)
• 
• Allow the meatballs to become slightly softened and coated in sauce. 
• 
• Turn off the heat. Keep the meatballs in the sauce till you are ready to serve. This helps develop flavor. When time to serve , gently remove the meatballs from the sauce. (Not too long though or all the sauce will be absorbed).
• 
• To the sauce that has now been scented with the flavors of the meatballs, add the drained  spaghetti and toss till thoroughly mixed.
• 
• ( At this stage if you like a stronger taste of tomato, stir in some tomato paste or sauce if desired). Also stir in the torn basil leaves.
• Serve, topped with 3 – 4 meatballs per person.
• 
• Enjoy!