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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Roll seasoned pork mince into small meatballs.
Sear meatballs in oil until golden brown and cooked through. Remove and set aside.
Sauté chilli, garlic, and onion in the same pan until soft and fragrant.
Deglaze the pan with white wine.
Add spaghetti to the pan just before it reaches al dente.
Pour in saffron-infused pasta water.
Add butter and parmesan, then toss on very low heat until glossy.
Season with salt and return the meatballs to the pan.
Adjust consistency with more pasta water if needed.
Finish with chilli oil and extra parmesan.
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Infuse saffron in a small amount of hot pasta water before adding to the dish for a more intense flavor.
Can I use a different type of mince?
Yes, you can substitute pork mince with beef or chicken mince.
What can I use instead of white wine?
You can use chicken broth or a splash of apple cider vinegar as a substitute for white wine.
How do I know when the meatballs are cooked?
The meatballs are cooked when they are golden brown on the outside and no longer pink in the center.
Can I make this dish ahead of time?
Yes, you can prepare the meatballs and sauce ahead of time, but cook the spaghetti fresh for best results.
Is there a vegetarian version of this dish?
You can replace the pork meatballs with plant-based meatballs or omit them entirely for a vegetarian version.
