Fusion spaghetti and meatballs

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5 min


4 servings

* PLUS Cooking time: 12 minutes


  • 450-g pkg spaghetti, linguine or fettuccine pasta , about a 2- to 2 1/2-in. bunch
  • 750-mL jar or can tomato sauce , preferably not spicy
  • 284-mL can mild curry sauce , such as Madras or biryani-style
  • 1/2 900-g box frozen cooked seasoned meatballs , about 40 meatballs
  • 1 cup coarsely chopped fresh cilantro , or parsley (optional)


  • Bring a large saucepan of water to a boil. Meanwhile, pour pasta and curry sauces into a very large wide saucepan. Bring to a boil over medium-high heat, stirring often, about 2 minutes. Stir frozen meatballs into sauce. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until meatballs are heated all the way through, from 10 to 18 minutes.
  • Meanwhile, add pasta to boiling water and cook according to package directions, from 10 to 12 minutes. Drain pasta well, then stir into saucepan with meatballs until noodles are evenly coated with sauce. Stir in coriander, if using. Spoon into warm bowls and serve immediately.

Nutrition (per serving)

  • Calories
  • 998,
  • Protein
  • 38.7 g,
  • Carbohydrates
  • 117.1 g,
  • Fat
  • 40.7 g,
  • Fibre
  • 8.5 g,

When I was a kid, good old-fashioned spaghetti and meatballs was a typical Friday night dinner. It’s still part of my repertoire, but now I usually take the fast track with frozen meatballs, store-bought pasta sauce and occasionally a can of curry sauce for added zing. This version brings back memories of family dinners but take a fraction of the time and effort.