This one’s for cold nights and warm bellies
After last week’s hearty Bolognese, we’re keeping the hits coming with another classic – but with a twist. Think meatballs... but with cinnamon, turmeric, and golden raisins. Yep – we’re leaning Middle Eastern this week, and it’s working.
This bowl is full of warmth and depth, and it’s way easier to pull off than last week’s slow-cooked bog. The meatballs are simmered gently in a spiced tomato sauce, tossed with fresh pappardelle, and topped with a crunchy pangrattato made from the same herby panko mix used in the meatballs. Less waste, more flavour, total win!
Spiced Meatballs with Pappardelle
Serves: 4
Time: 1 hr 15 mins
Ingredients
1 bunch coriander
1 bunch dill or parsley
3 garlic cloves
1 large onion
1 cup panko breadcrumbs
Extra virgin olive oil
1 cinnamon stick
1½ tsp garam masala (or baharat/hawaij)
1½ tsp turmeric
1 tbsp salt
⅓ cup golden raisins or currants
1 can crushed tomatoes
1 tsp red pepper flakes
2 tbsp red wine vinegar
450 gram pappardelle
1 egg
450 gram ground beef
Method
1.Start the Sauce:
Preheat oven to 200°C.
Finely chop the onion. Sauté in 3 tbsp butter with cinnamon stick, red pepper flakes, and salt until softened (5–6 mins).
Add crushed tomatoes and vinegar. Cover and bake for 20 mins.
2. Make the Meatballs:
In a bowl: whisk egg + 2 tbsp olive oil.
Add panko, garam masala, turmeric, salt, raisins, grated garlic. Mix.
Chop most of the herbs (save some for garnish) and add in.
Reserve ¾ cup of the mixture for pangrattato – toast in oven (9–14 mins) until golden.
Mix ground beef into remaining panko mix. Form into 8 meatballs.
3. Cook & Assemble:
Remove sauce from oven, add ½ cup water.
Nestle meatballs into the sauce, cover loosely, and bake 12–16 mins.
Cook pasta until just al dente.
Add pasta + 1 tbsp butter to sauce, toss gently. Use pasta water to adjust consistency.
4. Serve:
Plate pasta, top with meatballs, sprinkle with pangrattato and fresh herbs.
Eat immediately, sip wine slowly, and enjoy the ride.