Cheesy Spaghetti Balls Recipe

Cheesy Spaghetti Balls Recipe

Cheesy Spaghetti Balls Recipe

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine pakistan
Servings 2
Calories 313 kcal


  • 600 gm Chicken
  • 2 tbsp Green Chilli Paste
  • 2 tbsp Ginger Garlic Paste
  • 1 cup Water
  • 8 tbsp Butter
  • 8 tbsp Flour
  • 1 tsp Black pepper
  • 1 tsp Oregano powder
  • 2 cup Milk
  • ½  cup Cheddar Cheese
  • 2 cup Spaghetti
  • Water to boil
  • Salt as required
  • 2 large Carrot
  • 2 large Green Onion
  • 2 Capsicum
  • 4 tbsp coriander leaves
  • 4 Green Chillies
  • 2 tbsp Red Chilli Sauce
  • 1 cup Flour
  • 4 Eggs
  • 1 tsp Salt
  • 1 tsp Red Chilli Powder
  • 3 cup Bread Crumbs
  • Oil


  • Take boneless chicken, green chilli paste, ginger garlic paste and water in a pot. Cook on medium heat for 20 minutes until chicken is tender. Dry out any remaining water in pot on high heat.
  • Let chicken cool to room temperature, then shred it. Set aside.
  • In a thick bottomed pot or pan, heat butter on slow flames add flour, black pepper, oregano powder and chicken cube or powder. Sauté for a minutes then gradually add 1 cup milk with constant stirring. This white sauce will be thicker than regular white sauce. Set aside.
  • Simultaneously while making white sauce, boil water with salt in a pot. Add spaghetti and cook as per instructions on packet until al dente or cooked.
  • Drain excess water in a colander and transfer spaghetti to white sauce. Also add shredded chicken and cheese. Mix well. (Keep mixture in fridge to chilli while you chop veggies.)
  • When white sauce mixture is cool to room temperature add chopped vegetables and red chilli sauce. ( Keep in fridge again to chill until needed chilled mixture is easy to roll.)
  • Whisk 2 eggs with salt, 1 tablespoon water and red chilli powder. Set aside.
  • Keep a plate ready with flour. Fill ¼ cup of tightly packed spaghetti mixture and pour over flour. Roll in flour and form 12 balls.
  • Now roll each ball in egg mixture then bread crumb. Roll again in egg mixture and bread crumbs to form a double coating of bread crumbs.
  • Heat oil in a wok and deep fry on medium high heat by turning 3-4 times until golden.
  • Or store in fridge for up to 24 hours and fry as needed.

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