Cheesy Spaghetti Balls
How To Make White Sauce
- Spaghetti (boiled)- 2 cups
- Milk- 2 Cups
- Butter- 50 grams
- All purpose flour- 6 tbsp
- Cheddar cheese (grated)- 100 grams
- Green chilies- 3-4
- Fresh coriander- a handful
- Salt- ½ tsp
- Additional ¼ cup flour for the pasta
- Water- 1/2 cup
- Bread crumbs- ½ cup
- Vegetable oil- for deep frying
- In a heavy bottomed pan, melt the butter; add 6 tbsp of flour and cook for a minute or so to get rid of the taste of raw flour.
- Add the milk and keep cooking, whisking continuously, until the mixture becomes very thick, almost a lump. This will take a little time, just keep whisking, you’ll get there.
- Add the cheese to the white sauce and mix. Finely chop the green chilies (remove seeds if you wish, I didn’t) and the coriander.
- Once the white sauce has cooled, add the cooked spaghetti (you can cut up the noodles if you want, it makes it easier to mix) and the green chilies and coriander. Taste for salt and add only if required.
- Mix it well, it will be quite sticky, and I found chilling the mix helps with the stickiness. Make lemon sized balls. Lightly grease your palms with oil to help shape the balls easily.
- Mix the ¼ cup flour with ½ cup water to make a thin paste. Dip the balls in the flour paste and then roll in breadcrumbs; make sure the balls are coated well and evenly with the breadcrumbs.
- In a pan of suitable size, heat the oil and deep fry the balls to a deep golden brown.
My Tip: Use any spaghetti you like, I used Capellini, a very thin spaghetti, only because that’s what I had lying around. I used low fat milk; again because that’s what I had in my fridge, any milk would do, same with the butter, salted or unsalted, both work. You can add finely chopped celery or onions; I didn’t have any so I didn’t. I rolled the balls in breadcrumbs and left it in the refrigerator overnight; fried it just before serving the next day. Serve with tomato ketchup or chili sauce though I think they are pretty good on their own.