Linguine With Meatballs




This really easy  recipe with simple tomato sauce delivers big on flavour. ”

A delicious meatball pasta recipe that is loved by everybody , beef meatballs in a rich tomato sauce, the perfect combo!



For the meatballs:

*500 g / 17.6 oz ground beef
*1 cup fresh white bread crumbs
*1 large onion, grated
*2 tbsp chopped fresh parsley
*2 tsp kosher salt
*1/2 tsp freshly ground black pepper
*1 egg, beaten
*1 tbsp olive oil
*Vegetable oil
*Olive oil

For the sauce:
*1 tbsp olive oil
*1 onion, chopped
*1 1/2 tsp minced garlic
*1/2 cup red wine
*1 1/2 cup fresh tomatoes, chopped
*1 cup tomato pure
*1 tbsp chopped fresh parsley
*1 1/2 tsp kosher salt
*1/2 tsp freshly ground black pepper

1 pack linguine pasta, cooked according to package directions
Freshly grated Parmesan



Place the ground meat, bread crumbs, onion, parsley, salt, pepper, egg and olive oil in a bowl. Combine very lightly with a fork.
Using your hands, lightly form the mixture into meatballs.

Pour equal amounts of vegetable oil and olive oil into a large skillet.
Heat the oil. Very carefully, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a fork.

Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute.
Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the Fresh tomatoes, tomato pure, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 15 to 20 minutes, until the meatballs are cooked through.

Serve hot on cooked linguine and pass the grated Parmesan.

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