Meatballs in Tomato sauce with Pasta

Updated: Jun 15

Meatballs in Tomato sauce with Pasta

Meatballs with pasta is among the most popular dishes in Italy. The preparation is both quick and straightforward, requiring spices, minced meat, tomato paste, and pasta of your choice. Please follow the recipe for guidance.

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

For Meatballs:

Sauce:

For Dipping:

and:

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:

Mix all the ingredients from the description by hand into a compact mixture.
Form meatballs and roll in breadcrumbs.
When you make the meatballs, you can shape them into smaller and medium sizes, as you like.
In a wok pan, fry the meatballs in oil until they are golden brown, reduce heat.
Place on a kitchen towel to absorb excess fat.

Sauce:

In a same wok pan add finely chopped onion, stew until it becomes transparent over low medium heat.
Then add the cleaned fresh paprika cut it in half, fry it briefly, then take it out.
In a same pan add little oil, minced garlic, stir for a few seconds, then add a spoonful of flour stir until there are no lumps.
Immediately add red ground paprika, stir well, then add cooked tomatoes (you can also use tomato concentrate or tomato puré), stir, then immediately add water in a thin stream and stir at the same time.
Now add bay leaf, pinch of nutmeg, salt to taste, roasted paprika, stir, so bring back the meatballs.
Cook for about 30 minutes covered, until the sauce thickens and acquires a nice color.
Serve warm with pasta.