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Test Kitchen Approved

Vindaloo Ketchup Spaghetti & Meatballs

Recipe By Savory Spice Shop Test Kitchen

Recipe By Savory Spice Shop Test Kitchen

This is a curried twist on a traditional, family-friendly meal.

Recipe Notes

*This recipe was originally designed to feature local Colorado product Elevation Vindaloo Ketchup, which is made with Savory's Vindaloo. This special ketchup can be purchased at several Colorado Savory Spice locations. You can use Elevation Vindaloo Ketchup in place of regular ketchup and leave out the Vindaloo seasoning in the recipe.

Ingredients

For sauce:

1 Tbsp. ghee or unsalted butter

1/2 yellow onion, thinly sliced


1/2 cup ketchup


1 (15 oz.) can tomato sauce

1/2 cup water



For spaghetti & meatballs:

1/2 cup ketchup


1 slice hearty white bread

2 Tbsp. heavy cream

1 egg white

1/2 lb. ground pork

1/2 lb. ground beef

1 large carrot, peeled and grated








8 oz. cooked spaghetti noodles

Savory Spice ingredients in this recipe

Directions

For sauce: Melt ghee over medium heat in a saucepan. Add onions and cook until translucent, about 8 min. Add garlic and cook for 1 more min. Add ketchup and Vindaloo (to taste) and stir to coat onions. Stir in tomato sauce, water, cayenne (if using), and salt. Bring to a low simmer and cook for about 20 min.

For spaghetti & meatballs: Preheat oven to 400 degrees. Mix ketchup and Vindaloo (to taste) together in a small bowl. Pinch bread into small pieces into a medium bowl. Add cream and egg white and knead with fingers to mix into a smooth paste. Add meat, carrot, spices, and 1/4 cup of the seasoned ketchup and mix well with hands. Form into 1 Tbsp. sized meatballs and place on a large parchment-lined baking sheet. Brush tops of meatballs with part of the remaining seasoned ketchup then bake for 7 min. Carefully turn meatballs over and brush with remaining ketchup then bake for 7 more min. or until cooked through. Remove meatballs from oven and add them to simmering sauce. Spoon over cooked spaghetti noodles.