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Pasta with Meatballs
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Meatball Pasta with Tomato Sauce Recipe

Delicious comfort food, everyone will love.
Course Main Course
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 373kcal

Ingredients

Meatballs

  • 500 grams ground beef 12% fat
  • 75 grams bread crumbs
  • 40 millilitre sparkling water
  • 100 grams onion (1 small)
  • 1 garlic clove
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon thyme
  • ½ teaspoon cumin
  • 1 teaspoon veggie mix
  • olive oil to fry if not baking

Tomato Sauce

  • ½ teaspoon fennel seeds
  • ½ teaspoon red pepper flakes
  • 1 teaspoon coriendar seeds
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion chopped
  • 4 cloves garlic minced
  • 500 grams crushed tomato can or fresh in season
  • ½ teaspoon basil
  • ½ teaspoon thyme
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 bay leaves
  • 250 millilitres warm water

Pasta

  • 500 grams pasta
  • 2 teaspoon salt
  • water

Instructions

Meatballs

  • Grate the onion or use a food processor. If watery squeeze out the bitter water of the onion.
  • Mix all the meatball ingredients together and knead for about 10 minutes or until stringy and sticky.
  • If there is time let rest in the fridge for half an hour.
  • Give shape using hands or a tool.
  • Bake at 190°Celsius (375° F) in the oven or on the stove in a skillet using a liquid oil such as olive oil or sunflower oil both until both sides are brown and the internal temperature reaches 165° Celsius (330° F).

Tomato Sauce

  • Using a mortar and pestle pound the fennel seeds, coriander seeds and red pepper flakes.
  • Add these into a saucepan, turn up the heat and dry roast for 30 seconds or until fragrant.
  • Add butter and olive oil. When butter is melted, toss in the chopped onions and saute until translucent. Then add the chopped garlic cloves and cook for another minute.
  • Add in the tomato, bay leaves and the rest of the spices. Pour in the water and let simmer for half an hour.
  • Transfer the sauce into a food processor or use a hand blender to make it smooth.

Pasta and Combining

  • Bring the water to full boil. Add 2 tablespoons of water.
  • Add the pasta, mix occasionally. Taste occasionally.
  • Cook al-dente. Check if ready by tasting when ready drain.
  • Save a cup of the pasta water.

Notes

Garnish with fresh grated parmesan and basil or chopped parsley. 
Spaghetti and fettuccine are good choices of pasta for this recipe. But penne, farfalle or any other shape available in your pantry will do.