Spicy Jalapeño Cream Meatball Pasta
A Delicious Reinvention of Jalapeño Cream Meatballs into Pasta
This recipe is an enhanced version of the jalapeño cream meatballs. We noticed that the original often had just the meatballs with minimal sauce. This pasta version incorporates a richer sauce, fresh vegetables, and plenty of cheese, making it a truly satisfying dish. The spicy kick from the meatballs beautifully complements the creamy sauce and cheesy goodness. It’s perfect for a simple yet impressive meal.
Main Ingredients- 1 pack Jalapeño Cream Meatballs (store-bought)
- Spaghetti noodles (about 1 serving)
- 1 handful Macaroni
- 1/3 King Oyster Mushroom
- 1 slice Carrot (approx. 20g)
- 3 slices Onion (approx. 1/4 medium onion)
Sauce & Toppings- 1/4 cup Milk (approx. 60ml)
- 5 Tbsp Tomato Pasta Sauce (approx. 75ml)
- 1 handful Mozzarella Cheese (approx. 30g)
- 2 slices Processed Cheese
- 1/4 cup Milk (approx. 60ml)
- 5 Tbsp Tomato Pasta Sauce (approx. 75ml)
- 1 handful Mozzarella Cheese (approx. 30g)
- 2 slices Processed Cheese
Cooking Instructions
Step 1
First, prepare all the ingredients for the pasta. You’ll need 1 pack of jalapeño cream meatballs, spaghetti noodles, and a handful of macaroni.
Step 2
Wash and prepare the vegetables: 1/3 of a king oyster mushroom, 1 slice of carrot (about 20g), and 3 slices of onion (about 1/4 of a medium onion).
Step 3
Finely mince half of the onion and thinly slice the other half. Slice the king oyster mushroom into thin, flat pieces.
Step 4
Bring a large pot of water to a boil. Once boiling, add the spaghetti noodles and macaroni. Stir to prevent sticking and cook for about 7 minutes. (Refer to the package instructions for the desired al dente level).
Step 5
Drain the cooked pasta and macaroni and set aside in a bowl. In a small separate pot, add a little water and boil the sliced carrots until tender.
Step 6
While the carrots are boiling, heat a little cooking oil in a large pan over medium heat. Add the sliced king oyster mushrooms and onions, and sauté until fragrant and lightly browned.
Step 7
Add the jalapeño cream meatballs to the pan with the sautéed mushrooms and onions, and cook together. Now, add the drained spaghetti and macaroni to the pan.
Step 8
Pour in 1/4 cup (approx. 60ml) of milk to create a creamy sauce. The milk will help achieve a smooth and rich consistency.
Step 9
Add 5 Tbsp (approx. 75ml) of tomato pasta sauce. Stir everything together to ensure the pasta and meatballs are well coated with the sauce.
Step 10
Finally, add the finely minced onion to the pan and mix thoroughly. The minced onion adds an extra layer of savory flavor to the sauce.
Step 11
Reduce the heat to low. Sprinkle 1 handful of mozzarella cheese and 2 slices of processed cheese over the pasta. Stir gently until the cheese is melted and incorporated into the sauce. Your delicious pasta is ready to be served hot!
