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Pasta with meatballs

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Pasta with meatballs


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Tempo de preparo

30 min(s)


3 servings

Giselle Moreno

  • Ingredients
  • Recipe
  • linguini pasta400 g
  • Ground beef350 g
  • Minced Garlic Clove1 unit(s)
  • Chopped small onion1 unit(s)
  • Chopped chili pepper1 unit(s)
  • Breadcrumbs1/4 cup
  • Egg1 unit(s)
  • Chives minced to taste
  • Salt to taste
  • Olive oil to taste
  • Tomato sauce (passata)1 unit(s)
  1. 350 g of minced meat 1 chopped garlic 1 small onion chopped 1 chopped chili pepper 1/4 cup of breadcrumbs For the meatball: In a bowl, place the meat, garlic, pepper, onion, salt and mix well. Add the egg and breadcrumbs, until the ingredients are incorporated and the meat is at a good point for rolling (it has to maintain its structure, without breaking up). Roll up the meat, shaping the meatballs into a medium size. In a deep skillet, heat the oil and brown the meatballs. Remove them from the skillet and set aside. For the pasta sauce: In the same skillet that made the meatballs, add the passata and chives, loosening the residue from the bottom of the skillet. Keep the heat low. Return the meatballs to the skillet to finish cooking in the sauce. Meanwhile, cook the pasta in boiling water. When the pasta is “al dente”, drain the water, remove the meatballs from the sauce, and place the pasta in the sauce to finish cooking in the sauce and the flavor of the sauce to incorporate into the pasta (2 min). When ready, place the noodles on a platter and the meatballs on top.

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