(using MAGGI bullion chicken cubes)

By Yashasvi Kannangara

This is my ultimate feel good food.Whenever I feel under the weather or need a mood fixer, I will treat myself to a bowl of this wonderful tomato meatball pasta. It’s the meatball sauce that really hits the home run.I can’t remember when I first made this, but I can tell you that I have a box of this sauce (minus the meatballs) in my freezer most times. I even treat my friends to it when they are not feeling too well or come home hungry enough to eat a horse or flop on my couch declaring (dramatically) how unfair life is.

It’s the whole process of making this particular pasta sauce that makes me feel good – from stirring the thick tomato gravy and inhaling the wafting fragrance of Italian herbs to watching the sauce bubble, thicken and plop bringing alive rustic homemade comfort. I also love how the deep intense red of the sauce contrasts against the pale white of boiled spaghetti.

The flavours are strong and bold (this dish possesses a make a statement kind of flavour profile) and is best slow-cooked. I must warn you though, it’s not a quick-fix dish and takes a little longer than most to make, but using MAGGI bouillon chicken cubes makes the process a little more time efficient and less expensive because you don??t have to make the chicken stock from scratch at home.

  • 16 local shop-bought Chicken Meatballs (at room temperature)
  • 2 tbsp Olive Oil
  • 1 Onion, chopped
  • 4 cloves Garlic, crushed
  • 1/2 cup Carrot, grated
  • 1/2 cup Leek, chopped (only the white stem)
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 cup Chicken Stock (use 1 large MAGGI Bouillon Chicken Cube stirred in half a cup of warm water)
  • 1 Can Tomato Puree (I use a 410g one)
  • 4 sprigs Fresh Thyme
  • 1 tbsp dried Basil
  • 1 cup Fresh Cream
  • 3 tbsp Sugar
  • Chopped Parsley, red Chilli Flakes and grated Parmesan (optional for garnish)


  • Place a large pot of generously salted water to boil. Cook pasta until al dente (Follow the instructions given on the pack
  • In a large skillet heat olive oil. Add onion and garlic and until onion softens and sweats and the garlic turns colour slightly (not golden brown).
  • Add the meatballs and saut until browned and slightly caramelized.
  • Add carrots, leek and season well. Saut for 2 more minutes. Add chicken stock and let simmer.
  • Add tomato puree, thyme and dried basil and cook for 3-4 mins. Now add the cream and let simmer for a minute more.
  • Serve over pasta and sprinkle with chopped parsley or dried herbs, grated parmesan and chilli flakes.

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