Meatball pasta with salsa verde

Meatball pasta with salsa verde


Makeover your weekly cooking repertoire with this quick and easy meatball pasta meal.

The ingredient of Meatball pasta with salsa verde

  1. 400g lean beef mince
  2. 1/3 cup (25g) finely grated parmesan, plus extra to serve
  3. 1/3 cup (80g) fresh ricotta
  4. 1 egg, lightly beaten
  5. 1 cup (70g) fresh breadcrumbs
  6. 2 tablespoons extra virgin olive oil
  7. 500g long pasta (we used mparrettati)
  8. 2 garlic cloves, chopped
  9. 2 tablespoons baby capers, rinsed, drained
  10. 2 anchovy fillets in oil, drained
  11. 1 teaspoon Dijon mustard
  12. 1 tablespoon red wine vinegar
  13. 1 bunch flat-leaf parsley, leaves picked
  14. 1 bunch basil, leaves picked
  15. 1/2 cup mint leaves
  16. 200ml extra virgin olive oil

The instruction how to make Meatball pasta with salsa verde

  1. Place the mince, parmesan, ricotta, egg and breadcrumbs in a bowl and season with salt and pepper. Mix well to combine, then roll into 24 walnut-sized balls. Chill for 10 minutes.
  2. Meanwhile, for the salsa verde, place garlic, capers, anchovies, mustard and vinegar in a food processor. Roughly chop herbs, then add to the processor and pulse until a coarse paste. With the motor running, add oil in a thin, steady stream until smooth and emulsified. Season and set aside.
  3. Heat oil in a frypan over medium-high heat. In batches, cook meatballs, turning, for 5 minutes or until cooked through.
  4. Meanwhile, cook the pasta in boiling, salted water according to the packet instructions or until al dente. Drain.
  5. Toss the pasta with the meatballs and salsa verde. Divide among bowls, sprinkle with extra parmesan and serve.

Nutritions of Meatball pasta with salsa verde

calories: 1230.372 calories
calories: 70 grams fat
calories: 15 grams saturated fat
calories: 103 grams carbohydrates
calories: 2 grams sugar
calories: 45 grams protein
calories: 132 milligrams cholesterol
calories: 521.18 milligrams sodium
calories: NutritionInformation

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