This pasta with meatballs in easy tomato sauce is a perfect dish for the whole family. The dish works just as well for a dinner party as it does in lunchboxes. This is a relatively large batch of meatballs, but they freeze well. Use half of the meatballs for the amount of tomato sauce.
You will need
Meatballs
2.2 lbs of turkey mince
0.42 cups of panko
0.63–0.84 cups of cream
2–3 green chilies (Serrano or Jalapeño), finely chopped with or without seeds depending on desired strength
10 cloves of garlic, finely chopped
1 large banana shallot, finely grated
1.05 cups of flavorful cheese (e.g., aged cheddar), finely grated
0.63 cups of Heinz chili sauce of ketchup type
0.21 cups of HP sauce
1.5 tbsp of Worcestershire sauce
1 tbsp of Old bay seasoning
1 egg
4 tbsp of potato starch
1 tsp of baking powder
0.42 cups of fresh parsley, Finely chopped
1 pot of fresh oregano or thyme, chopped
Plenty of freshly ground black pepper
2 tsp of sea salt
Butter and canola oil for frying
2.65 oz of butter for the oven baking sheet
Tomato sauce
28.2 oz canned whole tomatoes of good quality
1 yellow onion, peeled and quartered
3 cloves garlic, peeled
3.5 oz butter
Salt
1 cube mushroom bouillon
Freshly ground black pepper
2 tbsp honey
½-1 tsp peperoncino
Fresh basil, torn into pieces
14.1 oz Linguine or spaghetti
For serving
Grated parmesan
Fresh basil
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Start by making the meatballs
1. Mix panko and cream and let it swell for a while. If the mixture is too firm, add more cream so that it can be mixed with the mince without the breadcrumbs clumping. Let it stand for five minutes.
0.42 cups of panko
0.63–0.84 cups of cream
2. Put the mince in a large bowl and mix the panko with cream and the mince well.
2.2 lbs of turkey mince
3. Prepare all ingredients that need to be chopped and grated and put them in the bowl with the turkey mince.
2–3 green chilies (Serrano or Jalapeño), finely chopped with or without seeds depending on desired strength
10 cloves of garlic, finely chopped
1 large banana shallot, finely grated
1.05 cups of flavorful cheese (e.g., aged cheddar), finely grated
0.42 cups of fresh parsley, finely chopped
1 pot of fresh oregano or thyme, chopped
4. Add all other ingredients except butter and oil and mix well. Let the mince mixture stand cold in the fridge for a few hours.
0.63 cups of Heinz chili sauce of ketchup type
0.21 cups of HP sauce
1.5 tbsp of Worcestershire sauce
1 tbsp of Old bay seasoning
1 egg
4 tbsp of potato starch
1 tsp of baking powder
Plenty of freshly ground black pepper
2 tsp of sea salt
5. Heat the oven to 257-302 ˚F.
6. Put out dollops with ½ - 1 tbsp of mixture on a tray lined with baking paper. Wet your hands and roll small meatballs. Let the meatballs rest in the fridge for a few hours so that they better keep their shape during cooking.
7. Place a baking sheet with butter in the oven so that the baking sheet has time to heat up and the butter to melt.
2.65 oz of butter for the oven baking sheet
8. In a non-stick frying pan – add butter and canola oil and let the frying pan get hot. When the butter has stopped sizzling, put in the meatballs and brown them on relatively high heat all around. When they have a nice color, put them on a tray that you have heated up in the oven with melted butter. Cook the meatballs in the middle of the oven for about 30–40 minutes.
Butter and canola oil for frying
Tomato sauce
9. Cut the tomatoes into smaller pieces with scissors directly in the can along with the juice. Pour them into a pot.
28.2 oz canned whole tomatoes of good quality
10. Add onion, garlic, butter, salt, and crumble the bouillon into the pot.
1 yellow onion, peeled and quartered
3 cloves garlic, peeled
3.5 oz butter
Salt
1 cube mushroom bouillon
11. Bring to a boil and reduce the heat to low medium. The sauce should simmer gently without a lid (use a splash guard) for 1 – 1 ½ hours. Stir occasionally and crush larger pieces of tomato with the back of the ladle.
12. Take out the onion and garlic and blend them in a food processor. Pour back into the sauce and add honey, peperoncino, and fresh basil as well as freshly ground black pepper. Let the sauce cook for another 10 minutes.
Freshly ground black pepper
2 tbsp honey
½-1 tsp peperoncino
Fresh basil, torn into pieces
13. Taste and adjust with salt, pepper, peperoncino, and/or honey if needed. Add the meatballs and let them simmer in the sauce on low heat for 10 minutes.
14. Pour plenty of water into a pot. Put on a lid and bring to a boil. When the water boils, add salt (see tip below). Cook the pasta al dente according to the instructions on the package.
14 oz Linguine or spaghetti
½ tbsp of salt per 34 fl. oz of water
15. Mix the pasta into the sauce and stir around. Serve with grated parmesan and top with some torn basil leaves.
Grated parmesan
Fresh basil
Tip: Add salt to the pasta water only when it boils. Otherwise, the salt makes the water boil up slower.
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