SAUCY THYME, SOY AND GINGER MEATBALLS ON A BED OF TURMERIC AND OREGANO SPAGHETTI

INGREDIENTS

200 Grams Mincemeat 1 Egg, beaten 1 Tablespoon Cinnamon 1 Tablespoon Dhanajeera 1 Tablespoon Cumin powder 1 Tablespoon Soy sauce 2 Bulb Onion, chopped 3 Cloves of garlic, chopped/crushed 1 Tablespoon of salt 1 Tablespoon of Honey 1 Tablespoon of thyme 1 Tablespoon of Rosemary 1 Tablespoon Tomato paste 3 Medium sized tomatoes 1 Bunch of Coriander 1 Tablespoon, Vegetable oil 1 Cup of all-purpose flour 1 Tablespoon of Turmeric 1 Tablespoon of Oregano METHOD. First, chop the two onions separately, one batch for the marination and the other for the sauce. Place your meat in a glass or plastic bowl and add the other batch of chopped onion, crushed garlic, thyme, dhanajeera, cumin powder and salt and mix well. Place in the refrigerator for around 45 minutes to one hour to marinate. Meanwhile, chop up the ingredients for the sauce and place some water on the burner to boil and when boiled, add the turmeric and oregano and then add your spaghetti sticks to cook over moderate heat. Dice the tomatoes, coriander stems and leaves separately. Add your onion and coriander stems into a pot with oil over moderate heat and let it brown for enhancement of color. By now your spaghetti is ready, turn off the heat and strain a cupful of the starchy spaghetti water aside for the meatballs sauce. Refresh your spaghetti by rinsing it through cold running water to preventing clumping together. Time to work on the meat, add the beaten egg into the marinated meat and mix thoroughly as this facilitates the binding of the meat. Next, flour your hands to prevent sticking of the meat but be very careful with the amount of flour you use as too much of this can alter the final product/outcome of your meatballs. Warm your oil to be moderately warm then place one of the meatballs to test its temperature. Cook this meatball alone to regulate the oil temperature and get it to the right temperature. When that one meatball is done, now add the other meatballs and turn after every two minutes to prevent sticking and burning. Once they are ready, place them on a grease proof paper/serviette to absorb the excess fat. By now your onions and coriander stems have browned enough so now add your cinnamon, ginger followed by tomato paste then your diced tomatoes and cook till mushy. Add your soy sauce and stir frequently to prevent burning then add your coriander leaves. Add the starchy water that you had previously saved from your spaghetti and cover to cook to a saucy consistency. Once this is achieved, add in your meatballs and reduce the heat to low. Cover to cook and remove after 2-4 minutes. Serve up the spaghetti first followed by the saucy meatballs then glaze with the honey for that sweet and spicy taste!!!!!!