01
Step 1
In a bowl, combine the chicken, garlic, onions, salt, pepper, chili powder, egg, and breadcrumbs. Mix everything well, then shape the mixture into small meatballs. Set them aside for now.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Heat some oil in a pan over medium heat. Add the garlic and onions and cook for about 4-5 minutes until they soften.
03
Step 3
Stir in the tomato paste, salt, pepper, chili powder, and oregano. Cook for another 1-2 minutes to let the flavors come together.
04
Step 4
Pour in the vinegar and soy sauce, give it a good stir, and let it simmer for 5-7 minutes.
05
Step 5
While the sauce is cooking, fry the meatballs in a separate pan over medium-low heat until they’re golden brown all over.
06
Step 6
Add the cooked meatballs to the tomato sauce and stir to coat them well.
07
Step 7
Toss in the boiled spaghetti and mix everything together so the pasta is nicely coated with the sauce and meatballs.
08
Step 8
Serve it up hot and enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Make sure the mixture is well combined so the cakes hold together while cooking.
- Use a non-stick pan or add enough oil to get a nice golden crust.
- Let the cakes rest a few minutes after cooking to help them firm up.
Why you’ll love it
These cakes are a comforting blend of tender pasta and savory ground meat. They are easy to make and perfect for using up leftovers. The crispy outside and soft inside create a wonderful texture contrast that everyone will enjoy.
Serving ideas
Serve these cakes with a fresh green salad or steamed vegetables for a balanced meal. A dollop of sour cream or a side of marinara sauce adds extra flavor. They also pair well with a simple garlic aioli or a squeeze of lemon.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to keep the outside crispy. These cakes can also be frozen; thaw overnight before reheating.
