My kids never refuse to eat meatballs with spaghetti as this dish comforts them during any season. I prepare the dish with tomato gravy and add garlic, basil leaves, and fennel seeds. The resulting flavor provides a new dimension to my spaghetti meatballs recipe. Hope you all enjoy it.

Ingredients:

1- pound cooked spaghetti
For Meatballs:
1 ½ -pounds ground beef (or chicken)
1 red onion, small size, roast onion on low flame until it gets brown
1 teaspoon garlic & ginger paste
½ cup fresh parsley, finely chopped, plus more for garnishing
1 teaspoon red chili powder
1 tablespoon tomato paste
1 teaspoon cumin, crushed
1 teaspoon black pepper, crushed
½ cup bread crumbs

1 egg
Salt as needed
For gravy:
2 cans (15-ounce) tomato diced
8-10 cloves garlic
1 cup fresh basil leaves, roughly chopped, plus more for garnishing
2 teaspoons chili flakes
1 tablespoon fennel seed, grind
½ cup heavy cream
1 teaspoon black pepper, crushed
½ cup extra-virgin olive oil
Salt as needed
For garnishing:
Parmesan cheese
Method:

Preparing meatballs:
Blend garlic & ginger paste, parsley, roasted onion, tomato paste, red chili powder, cumin powder, black pepper and salt, and make a smooth paste. Combine the paste with chicken along with bread crumbs and egg. Using a wooden spoon, mix well until it all comes together. Cover and refrigerate for 45 minutes to marinate.

Rub a little oil on your hands. Take a tablespoon of marinated meat and shape into a small ball. Repeat the steps for the remaining meat.

Preparing gravy:
Heat oil in a large saucepan over medium heat. Add garlic to fry until it gets fragrant and brown.

In a food processor add diced tomato and cooked garlic along with oil, chili flakes and salt. Give it a quick blitz until it gets smooth.
Transfer the tomato sauce into a saucepan. Cook over low-medium heat for 5-10 minutes. Add heavy cream, constantly stir, and cook for an additional 2-3 minutes. Slowly add meatballs and heavy cream into the gravy, and cook for another 15-20 minutes on very low-medium heat until the meatballs are thoroughly cooked.

Tip: Ensure that the gravy has a rich thick consistency.

Add basil leaves and fennel seed, then cover and cook for 2 minutes until all the flavor are infused. Stir gently, adjust the salt, and season with black pepper.

Serve cooked spaghetti with meatballs and gravy on top. Garnish with parsley and parmesan cheese on top.