Fettuccine and Meatballs 🍝✨
Ingredients:
• For the Meatballs:
• 1 lb ground beef (or a mixture of beef and pork)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 large egg
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• Olive oil (for frying)
• For the Sauce:
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt & pepper, to taste
• A pinch of red pepper flakes (optional, for heat)
• Fresh basil or parsley, for garnish
• For the Fettuccine:
• 12 oz fettuccine pasta
• Salt (for boiling the pasta)
• Freshly grated Parmesan cheese (for topping)
Instructions:
1. Make the Meatballs:
• In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, parsley, egg, minced garlic, oregano, salt, and pepper. Mix everything together until well combined (don’t overmix to keep the meatballs tender).
• Form the mixture into small meatballs (about 1 1/2 inches in diameter) and set them aside.
• Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides, about 5-6 minutes. Once browned, remove them from the skillet and set aside.
2. Make the Sauce:
• In the same skillet, add 2 tbsp of olive oil and sauté the chopped onion over medium heat for about 3-4 minutes until softened.
• Add the minced garlic and cook for an additional 1 minute until fragrant.
• Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and red pepper flakes (if using). Bring the sauce to a simmer.
• Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer for 20-25 minutes, or until the meatballs are cooked through and tender.
3. Cook the Fettuccine:
• While the meatballs are simmering, bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions, usually around 8-10 minutes for al dente.
• Drain the pasta, reserving about 1/4 cup of pasta water.
4. Assemble the Dish:
• Toss the cooked fettuccine with the sauce, adding a little reserved pasta water if needed to help the sauce coat the pasta evenly.
• Plate the fettuccine and top with the meatballs and additional sauce from the skillet.
• Garnish with fresh basil or parsley and a generous sprinkle of freshly grated Parmesan cheese.
5. Serve:
• Serve immediately, and enjoy the rich, comforting flavors of this indulgent dish.
Servings: 4
Calories: Approx. 600-700 per serving (depending on portion sizes)
This Fettuccine and Meatballs is the ultimate comfort food, blending savory meatballs, a rich tomato sauce, and silky fettuccine pasta into one decadent dish. Perfect for a cozy dinner or a special family meal. 🍝✨
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