Italian meatballs with pasta: Difference between revisions
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'''<span class="reviewTitle">Basil is just the best!</span>''' | '''<span class="reviewTitle">Basil is just the best!</span>''' | ||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> <span class="reviewDesc">The meatballs are great, but the finishing touch is the fresh basil.</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> | ||
<span class="reviewDesc">The meatballs are great, but the finishing touch is the fresh basil.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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|PrepTime = 4 hours 15 minutes | |PrepTime = 4 hours 15 minutes | ||
|CookTime = 10 minutes | |CookTime = 10 minutes | ||
|Image = [[Image:Italian meatballs with pasta recipe.jpg | |Image = [[Image:Italian meatballs with pasta recipe.jpg|alt=Electus]] | ||
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A quick and easy [[meatball recipe]]. Serve with buttered [[Pasta|pasta]] and a [[Tomato sauce|tomato sauce]]. It's ideal for [[Freezing|freezing]], make double the quantity and [[Freeze|freeze]] in small batches for extra quick meals. | A quick and easy [[meatball recipe]]. Serve with buttered [[Pasta|pasta]] and a [[Tomato sauce|tomato sauce]]. It's ideal for [[Freezing|freezing]], make double the quantity and [[Freeze|freeze]] in small batches for extra quick meals. | ||
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| Gently shallow [[Fry|fry]] in a little [[Olive oil|olive oil]] until [[Browned|browned]] on the outside and cooked to your liking. About 5 to 7 minutes, turning regularly - scrape from the pan with a spatula to prevent them breaking up. | | Gently shallow [[Fry|fry]] in a little [[Olive oil|olive oil]] until [[Browned|browned]] on the outside and cooked to your liking. About 5 to 7 minutes, turning regularly - scrape from the pan with a spatula to prevent them breaking up. | ||
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<gallery widths=250px perrow=5> | |||
Image:Italian meatballs, twenty.jpg|20 Italian meatballs | |||
Image:Italian meatballs, mixed.jpg|Mixed, ready to chill | |||
Image:Italian meatballs ingredients.jpg|Meatball ingredients | |||
</gallery> | |||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve on a pile of buttered pasta or egg noodles and [[Tomato_sauce#Tomato_sauce_recipes|one of these tomato sauces]] | Serve on a pile of buttered pasta or egg noodles and [[Tomato_sauce#Tomato_sauce_recipes|one of these tomato sauces]] | ||
Revision as of 18:27, 9 November 2020
This recipe needs advance preparation!
Random recipe review
Basil is just the best!
4.7/5
The meatballs are great, but the finishing touch is the fresh basil.
| Italian meatballs with pasta | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 956 |
| Ready in: | 4 hours 25 minutes |
| Prep. time: | 4 hours 15 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 23rd October 2012 |
A quick and easy meatball recipe. Serve with buttered pasta and a tomato sauce. It's ideal for freezing, make double the quantity and freeze in small batches for extra quick meals.
This has to be a cheat because it's so simple to make.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500g (18 oz) lean minced beef
- 1 tablespoon freshly chopped oregano - see variations
- 1 small onion, finely chopped
- 2 Cloves of garlic, peeled and crushed
- zest of 1 lemon, finely chopped
- 15 g (1/2 oz) fresh breadcrumbs
- sea salt and freshly ground black pepper
- Pinch of grated nutmeg
- 1 egg, beaten
for frying
to serve
- 520 g Buttered spaghetti or buttered egg noodles
- 30 g Parmesan cheese - shaved with a speed peeler or freshly grated
Method
- In a large bowl, mix all of the ingredients with clean hands until nicely combined.
- Cover and refrigerate for 3 or 4 hours if possible for the flavours to mix.
- Divide the mixture into about 20 balls, roughly the size of a golf ball.
- Gently shallow fry in a little olive oil until browned on the outside and cooked to your liking. About 5 to 7 minutes, turning regularly - scrape from the pan with a spatula to prevent them breaking up.
-
20 Italian meatballs
-
Mixed, ready to chill
-
Meatball ingredients
Serving suggestions
Serve on a pile of buttered pasta or egg noodles and one of these tomato sauces
Garnish with shavings of Parmesan cheese.
Variations
Try an Alfredo sauce instead of a tomato based sauce.
Use fresh basil as an alternative, or a mixture of basil and oregano (or marjoram), if using dried oregano, use 1 teaspoon. Don't bother with dried basil.
Chef's notes
I forgot to buy the lemon for this recipe, so used slightly less than a quarter of the rind (flesh discarded) from one of my preserved lemons, finely chopped.
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