Featured Recipe

Featured Chefs Kamran Siddiqi’s
Spaghetti & Meatball Recipe

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1 Pound of Grass-Fed Ground Beef
2 Packets of Sazon Goya with Coriander and Annatto
About 1 tablespoon of garlic powder
About 1 tablespoon of onion powder
7 or 8 Spanish Olives, diced (preferably Goya)
1 cup of Italian seasoned bread crumbs
1 egg
About 1/2 cup of julienned green and red bell peppers
1 medium sized onion, julienned
About 1 1/2 to 2 Cups of Vegetable Oil (to fry meatballs)
24 fluid ounces of your favorite jarred pasta sauce (if you prefer, you can use homemade)
12 fluid ounces of water
1 pound of spaghetti (or your favorite pasta)


In a mixing bowl, combine the first 7 ingredients.
Form mixture into bite-sized meatballs (roughly 2 inches in diameter).
Fry the meatballs in the vegetable oil until browned (the amount of oil is an approximation).* Once the meatballs have been fried, do not throw away the oil. Reserve it for the next few steps.
Place the meatballs aside.
Saute the onions and bell peppers in 1/4 cup of the reserved oil until translucent. Add the onions, peppers (and the oil that you used to saute the mixture) into a large pot with the sauce and water. Heat the sauce.
Once the sauce is hot, place the meatballs into the sauce. Cook on a low heat for about 1 hour.
Stir at least every 15 minutes.
Serve along with spaghetti or your favorite pasta.

* If you prefer not to fry the meatballs (which I don't really suggest because it compromises the great taste), leave out steps 3 - 6. Instead, heat the sauce and water. Then, place the meatballs into the sauce and allow the meatballs to cook in the sauce for about 2 hours.