Rendang Spaghetti & Meatballs

A silky slick bowl of spaghetti, topped with hunky spheres of meatballs, covered with a snowstorm of parm. What could be better than that? If you've had a wander through our bank of recipes over here at the Homiah site, you'll know that the answer to that is… rendang! Rich, coconut-y and deliriously delicious, rendang can be an unexpectedly passionate partner to many classic dishes, adding layers of spice-rich complexity and furious flavor like few other sauces can. In a classic spaghetti and meatballs, the simple substitution of rendang sauce in place of the typical tomato is a surefire, punchy way to introduce yourself (and friends and family too, of course) to the bombastic world of Southeast Asian flavor.

- Recipe by Jun Loh

rendang-spaghetti-&-meatballs-1x1

Rendang Spaghetti & Meatballs

SERVES TIME
4 45 mins

INGREDIENTS

  • 14 oz. (400g) ground beef 
  • 1 tsp (6g) kosher salt
  • 1 egg yolk
  • 1 Homiah Indonesian Rendang Spice Kit (1 pack has 2 kits)
  • 8 oz (225g) dried spaghetti
  • 4 tablespoons (60ml) neutral oil
  • 1/2 cup (120ml) coconut milk
  • 1/4 cup (60ml) water
  • 1 egg yolk
  • 1/4 cup (30g) grated parmesan cheese

METHOD

  1. In a large bowl, combine the ground beef, salt, and one egg yolk, then portion into 12-15 pieces (roughly 1 oz. each) and roll them into balls.
  2. Pour oil into a skillet or pan, and place over medium-high heat. When the oil just starts to smoke, add the meatballs in to sear for 4-6 minutes, moving them occasionally, until you get a nice caramelized crust. When done, remove the meatballs from the pan and set aside.
  3. In a clean pan or saucepan, pour the Homiah Rendang Spice Kit in and saute for 3 minutes over medium-high heat. Add in the coconut milk and water, bring to a simmer, and add the meatballs back into the pan. Turn the heat down to low, and let it all simmer covered on low heat for 15 minutes. You can turn the meatballs occasionally so they don’t burn at the bottom.
  4. Meanwhile, bring a pot of well-salted water to a boil. Add the spaghetti into the water to cook until al dente, then drain out the pasta, reserving a cup of pasta water.
  5. Add the pasta to the rendang sauce and meatballs, giving it a gentle toss until the pasta is slick with sauce, adding pasta water if the sauce is too thick.
  6. When done, portion the pasta into bowls, and top with a blizzard of grated parmesan cheese.
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