Meatball Pasta
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 100 g zucchini
- 2 tablespoon olive oil
- some salt and pepper
- 1 pinch (s) sugar
- 200 g minced meat, mixed
- 1 egg (s), size. M.
- 2 tablespoon breadcrumbs
- 1 can tomato (s), (pizza tomatoes, 425 g)
- 200 g spahetti
- 0.5 ½ bunch basil
- 50 g cheese, Italian hard cheese (e.. Grana Padano), rated
Print Recipe
Pin Recipe Instructions
- Peel off the onion and garlic clove and dice both finely. Clean and grate the zucchini. Heat 1 tablespoon of olive oil in a pan. Sauté half of the onions and zucchini in it for about 3 minutes, season with salt and pepper and let cool down briefly.
- Mix the minced meat with the zucchini mixture, egg and breadcrumbs. Season the minced meat with salt and pepper and shape into small balls with damp hands. Heat 1 tablespoon of olive oil in the pan and fry the meatballs in it for about 5 minutes, then remove. Steam the remaining onions and garlic in the frying fat until translucent. Pour in the pizza tomatoes and cook for about 5 minutes. Mix in the meatballs and cover and let stand over low heat for about 5 minutes.
- In the meantime, cook the spaghetti al dente in plenty of boiling salted water.
- Finely chop the basil leaves. Season the tomato sauce with salt, pepper, a pinch of sugar and basil. Drain the spaghetti and mix with the meatball tomato sauce. Serve sprinkled with grated Italian hard cheese.
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