Italian meatballs with pasta

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Revision as of 09:53, 5 July 2016 by Chef (talk | contribs)


This recipe needs advance preparation!

Italian meatballs with pasta
Italian meatballs with pasta
Servings:Serves 4
Ready in:4 hours 25 minutes
Prep. time:4 hours 15 minutes
Cook time:10 minutes
Difficulty:Easy
Recipe author:Chef
First published:23rd October 2012
20 Italian meatballs
Mixed, ready to chill
Meatball ingredients

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

for frying

to serve

Method

  1. In a large bowl, mix all of the ingredients with clean hands until nicely combined.
  2. Cover and refrigerate for 3 or 4 hours if possible for the flavours to mix.
  3. Divide the mixture into about 20 balls, roughly the size of a golf ball.
  4. 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

Use pork instead of beef.

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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