Italian meatballs with pasta: Difference between revisions
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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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| 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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Image:Italian meatballs, twenty.jpg|20 Italian meatballs | Image:Italian meatballs, twenty.jpg|20 Italian meatballs | ||
Image:Italian meatballs, mixed.jpg|Mixed, ready to chill | Image:Italian meatballs, mixed.jpg|Mixed, ready to chill | ||
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[[Category:Pan fried]] | [[Category:Pan fried]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/basil|#basil]] [[Special:Search/italianmeatballswithpasta|#italianmeatballswithpasta]] [[Special:Search/parmesancheese|#parmesancheese]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/grated|#grated]] [[Special:Search/oregano|#oregano]] [[Special:Search/freezing|#freezing]] [[Special:Search/dried|#dried]] [[Special:Search/meatballrecipe|#meatballrecipe]] [[Special:Search/panfried|#panfried]] [[Special:Search/driedoregano|#driedoregano]] | ||
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Latest revision as of 08:16, 17 April 2024
This recipe requires preparation in advance!
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.
| 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: | 
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| Recipe author: | Chef |
| First published: | 23rd October 2012 |
|
Best recipe reviewBasil is just the best! 4.7/5 The meatballs are great, but the finishing touch is the fresh basil. |
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.
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20 Italian meatballs
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Mixed, ready to chill
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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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