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Naagin Spaghetti And Meatballs

Here’s something that can get the family or roommates cooking together – Spaghetti and Meatballs (x Naagin) is pretty easy to make and moves a lot faster when you’ve got help!


  • 8 good-quality pork sausages
  • 1kg beef mince
  • 1 onion, finely chopped
  • ½ a large bunch flat-leaf parsley, finely chopped
  • 85g Parmesan, grated, plus extra to serve if you like
  • 100g fresh breadcrumbs
  • 2 eggs, beaten with a fork
  • olive oil, for roasting
  • spaghetti, to serve (you’ll need about 100g per portion)
  • 2 tsp Naagin Bhoot Hot Sauce


  1. First make the meatballs. Split the skins of 8 good-quality chicken/pork sausages and squeeze out the meat into your largest mixing bowl.
  2. Add beef mince, finely chopped onion, large bunch flat-leaf parsley, grated Parmesan, fresh breadcrumbs, 2 beaten eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
  3. Heat oven to 220C/200C fan/gas 7.
  4. Roll the mince mixture into golf-ball-size meatballs. Set aside any meatballs for freezing, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit.
  5. Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned and then add Naagin Bhoot Hot Sauce. Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you boil the spaghetti.
  6. Spoon the sauce and meatballs over spaghetti, or stir them all together.

 Serve the spaghetti and meatballs with some extra Parmesan and a few basil leaves, if you like.

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