Hello my Zebras!
The weekend is here and not only has it brought nice weather, but also nice food. Is it the same where you are? If not, and your mood is still stuck in deep winter, I have a secret weapon: the ultimate feel-good pasta, one which has also conquered the heart of my family and friends.
A combination of creamy tomato sauce with good Italian pasta, meatballs and mozzarella – my mouth is watering already? Did you hear my tummy rumble? I think it’s about time I make a huge portion of it! 😀
Let’s get started …
Pasta with meatballs and mozzarella
for 2-3 servings
- 250g of mince
- 1 egg
- 1 small onion
- 1 tablespoon chopped parsley
- 50g breadcrumbs
- Salt, pepper, paprika
- 250g pasta (eg Orecchiette)
- 1 jar of tomato sauce (about 690g)
- 125ml single cream
- 1 pack mini Mozzarella
- Salt, pepper, sugar
Preheat oven to 220 ° C – preferably with grill function – and prepare a baking sheet with parchment paper and lightly spray with oil spray (or use a brush to coat it in oil).
Fill a pot with water and bring to a boil.
Peel the onion, finely grate with a grater and place in a bowl. Add minced meat, egg and parsley and mix. Add the breadcrumbs and mix until a moldable mass. Season with salt, pepper and paprika.
Mold the mixture into small (between hazelnut and a walnut) balls and place on the baking tray. Again slightly spray with oil and bake in the oven for about 10-15 minutes. Regularly check that the balls are not too dark, and turn them if needed.
Meanwhile, cook the pasta in salted water according to package instructions. In a large pan, bring the tomato sauce and the cream to a boil and season with salt, pepper and sugar.
Drain the pasta, taking care to collect 2-3 tablespoons cooking water and add them along with the pasta to the tomato sauce. Add the cooked meatballs and mix well.
Drain the mozzarella and fold them in just before serving. Garnish and serve with fresh parsley.
Hmmmm .. doesn’t that sound incredibly tasty? I can confirm to you that it is! I like tiny meatballs most – but for Mr. Zebra they have to be a bit larger. So the form the balls simply by your own tastes and adapt the cooking time slightly.
Do you have any beautiful plans for the weekend?
Remain sweet & HAPPY COOKING!
PS: I found the idea for this dish here.