Fusilli Con Polpettine
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, fusilli
- 3 slices white bread
- 1 large onion (s)
- 2 tablespoon parsley, fresh, chopped
- 25 g parmesan, freshly rated
- 1 egg (s), lightly beaten
- 1 lemon (s), untreated, zest and juice
- salt and pepper
- 30 grams flour
- 750 g minced beef
- 2 tablespoon olive oil
- Spice (s), e.g., Cayenne, paprika powder etc.
For the sauce:
- 1 can tomato (s), peeled (approx. 425g), strained
- 125 ml beef broth
- 125 ml wine, red, dry
- 2 tablespoon basil, fresh
- 1 clove (s) garlic, crushed
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Crush the bread into breadcrumbs in a food processor. Peel the onion and chop it very finely, mix the minced meat, breadcrumbs, parmesan, chopped onion, parsley, egg, garlic, lemon zest and juice in a bowl with your hands. Shape the mixture into balls, teaspoon at a time, and roll in the flour sifted with spices.
- Heat the oil in a cast iron pan and fry the balls in portions until golden brown. Remove from pan and degrease on paper towels, set aside. Drain the fat and meat juice from the pan.
- Prepare the sauce:
- Mix tomatoes, bouillon, wine, basil, salt and pepper in a saucepan and bring to the boil. Reduce the heat, add the meatballs and simmer for 10-15 minutes.
- In the meantime, strain the al dente cooked fusili and serve well drained with the meatball sauce.
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