Difference between revisions of "Italian meatballs with pasta"
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+ | |title=Italian meatballs with pasta a beef recipe | ||
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+ | |keywords=Italian meatballs with pasta recipe Beef recipes from The cook's Wiki | ||
+ | |description=A quick and easy meatball recipe. Serve with buttered pasta and a tomato sauce | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{AdvancePreparationIcon}} | {{AdvancePreparationIcon}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
− | + | |DatePublished=23rd October 2012 | |
+ | |Author=Chef | ||
+ | |Servings = Serves 4 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 4 hours 25 minutes | |TotalTime = 4 hours 25 minutes | ||
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[[Image:Italian meatballs, mixed.jpg|thumb|300px|right|Mixed, ready to chill]] | [[Image:Italian meatballs, mixed.jpg|thumb|300px|right|Mixed, ready to chill]] | ||
[[Image:Italian meatballs ingredients.jpg|thumb|300px|right|Meatball ingredients]] | [[Image:Italian meatballs ingredients.jpg|thumb|300px|right|Meatball ingredients]] | ||
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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. | ||
This has to be a cheat because it's so simple to make. | This has to be a cheat because it's so simple to make. | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 500g (18 oz) lean [[Minced beef|minced beef]] | | 500g (18 oz) lean [[Minced beef|minced beef]] | ||
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===Chef's notes=== | ===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. | 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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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Beef recipes]] | [[Category:Beef recipes]] | ||
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[[Category:Student recipes]] | [[Category:Student recipes]] | ||
[[Category:Pan fried]] | [[Category:Pan fried]] | ||
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Revision as of 18:08, 18 March 2014
This recipe needs advance preparation!
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
- Buttered spaghetti or buttered egg noodles
- 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.
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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