Linguine with Kofta Meatballs in Tomato Sauce
Tender, spiced beef kofta meatballs simmered in an aromatic tomato sauce with bell peppers, served over warm buttered linguine. It is a hearty and comforting meal that brings restaurant-quality flavor straight to your dinner table.
Ingredients for 4 portions
Instructions
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1
Bring a large pot of salted water to a boil, add 400g linguine pasta, and cook until al dente; drain and return to the pot.
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2
Toss the hot pasta with 1 tbsp butter and black pepper to taste, then cover and set aside to keep warm.
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3
In a food processor, pulse 1/2 onion, 2 garlic cloves, 1/3 each of green, red, and orange bell pepper, and a small handful of fresh parsley until finely minced.
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4
Add 400g ground beef to the processor and pulse briefly to incorporate with the minced vegetables.
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5
Transfer the mixture to a bowl and add 1 tsp salt, 1/4 tsp coriander, 1/4 tsp paprika, 1/4 tsp barbecue spices, 1/4 tsp Italian seasoning, 1/4 tsp cumin, 1 tbsp olive oil, 5 tbsp Italian breadcrumbs, and 1 egg; mix thoroughly with your hands.
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6
Roll the meat mixture into small bite-sized meatballs.
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7
Heat frying oil in a large skillet over medium heat and fry the meatballs in batches until browned on all sides, about 5–7 minutes, then transfer to a plate.
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8
In a separate pan, heat 2 tbsp olive oil and 1 tsp butter over medium heat, add 1 diced onion, and sauté until translucent and lightly golden.
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9
Pour in 2 cups tomato sauce, then stir in 1/2 tsp black pepper, 1 tsp salt, 1 tsp sugar, 1/4 tsp turmeric, 1/4 tsp cayenne pepper, 1/4 tsp onion powder, 1/4 tsp coriander, 1/4 tsp paprika, and 1/2 tsp garlic powder.
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10
Cover and simmer the sauce over medium heat for 5 minutes.
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11
Stir in 1/2 cup water, gently add the browned meatballs, and top with 1 cup chopped bell peppers.
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12
Cover and simmer over low-medium heat for 10 minutes, garnish with chopped parsley, and serve hot over the prepared linguine.
