Pasta with mini meatballs

Pasta with mini meatballs

10 ratings

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g
tagliatelle
200 g
ground pork
200 g
ground beef
3 cloves
garlic (divided)
3
shallots (divided)
3 tbsp
olive oil (divided)
1 tsp
chili flakes
½ tbsp
oregano
45 g
breadcrumbs
5 tbsp
milk
800 g
crushed tomatoes (canned)
fresh basil for serving
Parmesan cheese for serving
salt
pepper
Metric
Imperial
  • 300 g tagliatelle
  • 200 g ground pork
  • 200 g ground beef
  • 3 cloves garlic (divided)
  • 3  shallots (divided)
  • 3 tbsp olive oil (divided)
  • 1 tsp chili flakes
  • ½ tbsp oregano
  • 45 g breadcrumbs
  • 5 tbsp milk
  • 800 g crushed tomatoes (canned)
  • fresh basil for serving
  • Parmesan cheese for serving
  • salt
  • pepper

Utensils

  • large saucepan
  • colander
  • cutting board
  • knife
  • large mixing bowl
  • 2 large frying pans

Enjoy with

Red, Chianti
This full-bodied Italian red makes an excellent accompaniment for the meatballs and rich tomato sauce.

Nutrition per serving

Cal
465
Protein
18g
Fat
25g
Carb
42g

Step 1/4

For the meatballs, finely chop some of the garlic and shallots. Heat oil in a large frying pan set over medium heat and sauté garlic and shallots for approx. 3 min., or until softened and fragrant. Set aside.
  • 1 clove garlic
  • 1 shallot
  • 1 tbsp olive oil
  • large frying pan
  • cutting board
  • knife

For the meatballs, finely chop some of the garlic and shallots. Heat oil in a large frying pan set over medium heat and sauté garlic and shallots for approx. 3 min., or until softened and fragrant. Set aside.

Step 2/4

Transfer the ground pork and beef to a large mixing bowl and add sautéed garlic and shallots, chili flakes, oregano, breadcrumbs, and milk. Season with salt and pepper to taste. Stir well and form walnut-sized balls with wet hands. Transfer to refrigerator to rest.
  • 200 ground pork
  • 200 ground beef
  • 1 tsp chili flakes
  • ½ tbsp oregano
  • 45 breadcrumbs
  • 5 tbsp milk
  • salt
  • pepper
  • large mixing bowl

Transfer the ground pork and beef to a large mixing bowl and add sautéed garlic and shallots, chili flakes, oregano, breadcrumbs, and milk. Season with salt and pepper to taste. Stir well and form walnut-sized balls with wet hands. Transfer to refrigerator to rest.

Step 3/4

While the meatballs are resting, chop remaining shallots and garlic and sauté in a saucepan with some of the olive oil. Add the crushed tomatoes, season with salt and pepper, and let it simmer. Heat remaining olive oil in the other large frying pan and fry meatballs on all sides for approx. 5 min., or until browned on all sides. Remove from heat and transfer to the tomato sauce. Let simmer for approx. 15 – 20 min.
  • 2 shallots
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 800 crushed tomatoes
  • salt
  • pepper
  • large frying pan
  • cutting board
  • knife

While the meatballs are resting, chop remaining shallots and garlic and sauté in a saucepan with some of the olive oil. Add the crushed tomatoes, season with salt and pepper, and let it simmer. Heat remaining olive oil in the other large frying pan and fry meatballs on all sides for approx. 5 min., or until browned on all sides. Remove from heat and transfer to the tomato sauce. Let simmer for approx. 15 – 20 min.

Step 4/4

Boil salted water in a large saucepan and cook tagliatelle according to package instructions, until al dente. Drain pasta and add it to the tomato sauce. Stir well, transfer to serving plates, and garnish with basil and Parmesan cheese to taste. Enjoy!
  • 300 tagliatelle
  • basil for serving
  • Parmesan cheese for serving
  • large saucepan
  • colander

Boil salted water in a large saucepan and cook tagliatelle according to package instructions, until al dente. Drain pasta and add it to the tomato sauce. Stir well, transfer to serving plates, and garnish with basil and Parmesan cheese to taste. Enjoy!