Recipe

Fusilli With Mini Meatballs Recipe

	Sosousme / All my dishes 2 months, 1 week ago The use of small tubular pasta shapes really makes this dish great with the thick sauce being held to the pasta with each bite, and lots of mini-meatballs to enjoy. And who doesn't like meatballs with pasta? No one I know. Prep:20m Cook:90m Servings:8	Sosousme
	meatballs italian lindysez different

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Ingredients

For the Sauce:

1 medium onion, chopped (about 1 cup)

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 (6-ounce) can tomato paste

2 cups tomato sauce

6 ounces red wine (remember, the alcohol cooks off so it's o.k. even for the kids, but if you want you can substitute a non-alcohol wine such as Fre, Ariel or Vandalia, just DO NOT use anything labeled "cooking wine"

2 tablespoons chopped fresh basil, or 1 tablespoon dry (although to be honest, dry basil doesn't have much flavor)

1 teaspoon dried oregano

1/2 teaspoon dried thyme

Pinch red pepper flakes, (optional)

Salt and pepper, to taste

1/4 cup minced fresh parsley (like basil, this is better fresh)

For the Meatballs

1/2 pound lean ground beef

1/2 pound ground pork, veal or turkey

1 egg, lightly beaten

1/2 cup finely chopped onion

1 clove garlic, minced

1/2 cup Italian seasoned bread crumbs, or as needed

1/4 cup chopped parsley

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

1 pound Fusilli pasta, or you could use Cavatappi, Cavatelli, Gemilli or Orecchiette (all have good nooks and crannies to hold the sauce), cooked according to package directions, and well drained

Directions

Heat the oil in a saucepan; add the onion and garlic, saute over medium heat until the onion is soft and translucent. Add the tomato paste and saute for a few minutes; add the tomato sauce, along with the wine, and herbs. Mix well, lower the heat and simmer slowly for about an hour.

Meanwhile, prepare the meatballs - combine all the ingredients in a large mixing bowl; using clean hands mix well adding more breadcrumbs if the mixture seems to loose (this is something kids love to do). Form small, about 3/4 inch meatballs. After the sauce has cooked for an hour, add the meatballs and simmer for 30 minutes more.

Pour the sauce and meatballs over the pasta; toss gently to combine. Serve with additional Parmesan cheese, if desired.

Per Serving: 526 Calories; 18g Fat (6g Sat, 8g Mono, 2g Poly); 23g Protein; 64g Carbohydrate; 5g Dietary Fiber; 70mg Cholesterol; 1116mg Sodium.

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Comments

sandygalesmith 2 months, 1 week ago said:
Truethfully to be honest with you.These looks so good.I remembered some one had an simaler recipe like this one.Just that I can't remember whom it was now.I wish that I couldve'd gotton it when I still lived in Savannah, Mo before I moved to Saint Joseph, Mo 12 years.

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