Spaghetti with Chapli Meat balls

A twist over a twist. The Chapli Kabab is a famous Peshawari specialty that has now gained nationwide acceptance. Here we remix it in a modern way by blending it with National Chapli Kabab Mix.

I Made It



Method to prepare meat balls:

  • In a food processer combine beef mince, ½ pack National Chapli Kabab Mix, 2 bread slices, and 1-2 chopped chilies. Blend all the ingredients to your desired consistency.
  • Grease your hands with Cooking Oil and roll level 1 tbsp of mixture into round shaped small or medium sized balls. Put them on a plate.
  • In a frying pan add 2-3 tbsp of Cooking Oil. On medium flame, lightly stir fry meat balls, once meat balls turn light golden, remove them from the pan and set aside.

Method to boil noodles:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return spaghettis to pot.
  • Heat Cooking Oil in deep pan over a high heat. Add 2 tbsp National Ginger Garlic Paste and stir fry until lightly browned, stir in Kashmiri red chilies and stir fry for another minute or so.
  • Add in 2 tbsp National Soy Sauce, 1 tbsp Hoisin sauce, 1 tbsp chicken powder, 1 tbsp National Chili Sauce, 1 tbsp crushed red chilies, 1 cup National Corn Flour dissolved  in stock and 1 tbsp brown sugar. Let it simmer on slow flame. Keep stirring during the process.
  • Stir in boiled spaghetti and mix well. Keep stirring, add in fried meat balls and carrots and stir well for 1-2 minutes on medium flame.
  • Top it up with chili oil, soy sauce and serve.