I have been wanting to make some meatballs for a while.

Apart from being tasty little things, meatballs are also versatile. They can be eaten as is (great for parties), or used as part of a dish, be it a pasta or a soup or a noodle dish. Meatballs can also be made ahead and kept frozen. Since I don’t always have the luxury of time to make meatballs when I need them, I tend to make quite a bit, use some and save the rest for another occasion.

Although this is not a one pot dish, this is still an extremely easy dish to make. I used the one-pot method to cook the pasta but you can also cook the sauce separately and boil the pasta just before you are ready to serve. Either works so pick the method that makes life that little much easier for yourself.

I used pork to make the meatballs because I find that pork tends to stay juicy after cooking but you can also use beef, turkey or chicken or even a mix of beef and pork if you like. Quite a bit of Parmesan is added to the meatballs AND they are coated with more Parmesan cheese before being baked so adjust the amount of salt added to the sauce accordingly. For parties, you can also omit the pasta and serve the meatballs in tomato sauce. Stick some toothpicks into the meatballs and everyone can help him/herself. They are delicious! 🙂

Here are the instructions on how to cook this dish.

To make the meatballs, start by combining minced meat, salt and black pepper, diced onion, egg, Parmesan cheese and bread crumbs in a bowl. I prefer using home made bread crumbs but if I am in a rush, hey, store bought breadcrumbs work too. Store the remaining bread crumbs in the freezer – they last for ages!

Use an ice cream scoop or a spoon, form balls with the meat. You can make small meatballs or bigger ones. 

Coat the meatballs with Parmesan cheese and place them on a lined baking tray. I used my Tovolo Silicone Baking Mat to do this because it is non-stick and I don’t have to grease the mat. This is one of my favorite kitchen tools. Totally no fuss and no muss and it is totally easy to clean.  If you are using baking paper, you may need to lightly grease the paper before using.

Once the tray is full, bake the meatballs at 180°C for 30-45 minutes, depending on how big your meatballs are. At the end, the meatballs should be golden brown and cooked through.

Allow the meatballs to cool slightly before transferring them into a bowl. Set aside.

In a casserole, saute onion and garlic for a minute in some olive oil to soften the onion.

Add anchovy fillets. I love these little guys. When added to a sauce it adds to much depth and so much flavor!

Mush the anchovy fillets around – they will break up and disappear into the sauce – and add chopped red peppers.

Cook this for a one or so before add the chopped tomato, tomato sauce, herbs (I used thyme, rosemary, basil and oregano but you can use which ever herbs you like) and low-sodium chicken stock. (For my notes on chicken stock, please see here.)

Bring the liquid to a boil. Add the pasta, making sure that the pasta is fully submerged.

Lower the heat and cook the pasta, covered until al dente. Remember to stir occasionally. 

Once the pasta is cooked, transfer to a serving dish, add the meatballs and the sauce and top with chopped Italian flat-leaf parsley, more Parmesan (heh!), freshly ground black pepper and chili flakes if you wish.

Serve immediately!

Buon Appetito!

Parmesan Meatballs With Fettuccine In Tomato Sauce

2015-08-18 06:42:05

Serves 4

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For the meatballs

1. 500g minced meat - I used pork
2. 1/2 onion, finely diced
3. 1 egg
4. 1/2 cup (45g) breadcrumbs, may need more
5. 1/4 cup (50g) Parmesan cheese, plus more for coating
6. 1/2 teaspoon salt
7. 1/2 teaspoon coarsely ground black pepper

For the pasta

1. 1/2 onion, diced
2. 4 cloves garlic, minced
3. 3-4 anchovy fillets (optional)
4. 1 medium red pepper, diced
5. 1 can (411g/14.5oz) chopped tomatoes
6. 1/2 cup (120ml) pasta sauce
7. 1 1/2 cups (360ml) low-sodium chicken stock or water
8. 1/2 teaspoon dried oregano
9. 1/2 teaspoon dried basil
10. 1/4 teaspoon dried thyme
11. 1/4 teaspoon dried rosemary
12. 350g pasta - I used fettuccine
13. 1/2 cup Parmesan (freshly grated)
14. Salt, to taste
15. Black pepper, to taste

For the garnish

1. Italian flat-leaf parsley, chopped
2. Chilli flakes, optional

For the meatballs

1. Combine minced meat, salt and black pepper, diced onion, egg, Parmesan cheese and bread crumbs in a bowl.
2. Use an ice cream scoop or a spoon, form balls with the meat. You can make small meatballs or bigger ones.
3. Coat the meatballs with Parmesan cheese and place them on a lined baking tray.
4. Once the tray is full, bake the meatballs at 180°C for 30-45 minutes, depending on how big your meatballs are. At the end, the meatballs should be golden brown and cooked through.
5. Allow the meatballs to cool slightly before transferring them into a bowl. Set aside.

For the pasta

1. In a casserole, saute onion and garlic for a minute in some olive oil to soften the onion.
2. Add anchovy fillets, if using. Mush the anchovy fillets around – they will break up and disappear into the sauce – and add chopped red peppers.
3. Cook this for a one or so before add the chopped tomato, tomato sauce, herbs (I used thyme, rosemary, basil and oregano but you can use which ever herbs you like) and low-sodium chicken stock.
4. Bring the liquid to a boil. Add the pasta, making sure that the pasta is fully submerged.
5. Lower the heat and cook the pasta, covered until al dente. Remember to stir occasionally.
6. Once the pasta is cooked, transfer to a serving dish, add the meatballs and the sauce and top with chopped Italian flat-leaf parsley, more Parmesan, freshly ground black pepper and chili flakes if you wish.
7. Serve immediately!

Notes

1. Cooked meatballs can be kept frozen in a freezer-safe zip-lock bag for up to three months.

The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/