Meatballs in Tomato sauce with Pasta

Meatballs in Tomato sauce with Pasta

• Meatballs with pasta is one of the most popular meals in Italy. The preparation is quick and simple, you will need spices, minced meat, tomato paste and pasta as desired. Follow the recipe.

Ingredients: simple, total time: 60 min., 4-6 serving

• any pasta

For Meatballs:

• 800 g minced meat

• 1 onion/ finely chopped

• 3 cloves of garlic/ minced

• 3 Tbsp fresh parsley/ finely chopped

• 1 egg

• 1 tsp salt

• 1/2 tsp of black pepper

• 1 tsp red ground paprika

• 1 full Tbsp breadcrumbs

• 1/2 bag baking powder/ 5g

• pinch of nutmeg

Sauce:

• 1 small onion/ finely chopped

• 2 cloves of garlic/ minced

• 1 Tbsp flour

• 1/2 tsp red ground paprika

• 1 fresh paprika/ cut in half

• 400 ml tomato juice

• water as needed

• pinch of nutmeg/ optional

• 1 tsp soy sauce/ optional

• 1 bay leaf

For Dipping:

• 100 g breadcrumbs/ optional

and:

• 5 Tbsp oil for frying

Meatballs in Tomato sauce with Pasta

Preparation:

• Prepare all the ingredients as described above.

• Cook the pasta according to the instructions on the package and strain it well when the sauce is ready.

Meatballs:

1. Mix all the ingredients from the description by hand into a compact mixture.

2. Form meatballs and roll in breadcrumbs.

3. When you make the meatballs, you can shape them into smaller and medium sizes, as you like.

4. In a wok, pan fry the meatballs in oil until they are golden brown, reduce heat.

5. Place on a kitchen towel to absorb excess fat.

Sauce:

1. In a same wok pan add finely chopped onion, stew until it becomes transparent over low medium heat.

2. Add the cleaned paprika and cut it in half, fry it briefly, then take it out.

3. Add minced garlic and stir for a few seconds, then add a spoonful of flour mix until there are no lumps.

4. Add red ground paprika, stir, then add cooked tomatoes (you can also use tomato concentrate or tomato purée), mix everything well, then immediately add water in a thin stream and stir at the same time.

5. Add bay leaf, pinch of nutmeg, salt to taste, roasted paprika, stir, so bring back the meatballs.

6. Cook for about 30 minutes covered, until the sauce thickens and acquires a nice color.

7. Serve warm with pasta.

Buon appetito!

NOTE:

• The dough quantity per person is about 120 g.

• If you like it hot, you can add a little ground pepper or chili pepper.

• Keep the meatballs covered in the refrigerator for up to 3 days.

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