Beef Meatballs
This comforting pasta dish combines tender beef meatballs with a rich tomato sauce and silky tagliatelle. The addition of onion and chilli gives the meatballs a gentle warmth without overpowering the dish. Finished with fresh parsley and grated parmesan, it creates a hearty meal that feels both rustic and satisfying.
This comforting pasta dish combines tender beef meatballs with a rich tomato sauce and silky tagliatelle. The addition of onion and chilli gives the meatballs a gentle warmth without overpowering the dish. Finished with fresh parsley and grated parmesan, it creates a hearty meal that feels both rustic and satisfying.
Servings 4 Portions
Ingredients
For the Meatballs:
- 500 g minced beef
- 1 small onion very finely chopped
- 1 medium red chilli finely chopped (remove seeds for less heat)
- 2 cloves garlic minced
- 60 g breadcrumbs fresh
- 1 large egg free range
- 2 tbsp milk
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil for frying
For the Tomato Sauce:
- 1 tbsp olive oil
- 2 cloves garlic finely chopped
- 1 small onion finely diced
- 1 tsp chilli flakes optional
- 400 g chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp sugar
- 1 tsp dried basil
- salt to taste
- black pepper to taste
For Serving:
- 350 g tagliatelle
- 1/6 bunch fresh parsley finely chopped
- 50 g parmesan cheese grated
Instructions
Prepare the Meatball Mixture:
- Place the minced beef into a large mixing bowl. Add the chopped onion, chilli, and minced garlic. Then add the breadcrumbs, egg, milk, oregano, salt and black pepper.500 g minced beef, 1 small onion, 1 medium red chilli, 2 cloves garlic, 60 g breadcrumbs, 1 large egg, 2 tbsp milk, 1 tsp dried oregano, ½ tsp salt, ½ tsp black pepper
- Mix everything together using your hands or a spoon until the ingredients combine well. However, avoid overworking the mixture because this can make the meatballs dense.
Shape the Meatballs:
- Roll the mixture into small balls about the size of a walnut. This amount should produce roughly 16–20 meatballs.
- Place them on a plate or tray while you heat the pan.
Brown the Meatballs:
- Heat the olive oil in a large frying pan over medium heat. Add the meatballs and cook them for about 6–8 minutes.2 tbsp olive oil
- Turn them occasionally so they brown on all sides. They do not need to cook fully at this stage because they will finish cooking in the sauce.
- Remove the meatballs from the pan and set them aside.
Start the Tomato Sauce:
- Add another tablespoon of olive oil to the same pan. Then add the diced onion and cook for about 4–5 minutes until it softens.1 tbsp olive oil, 1 small onion
- Stir in the garlic and chilli flakes and cook for one more minute.2 cloves garlic, 1 tsp chilli flakes
Build the Sauce:
- Add the chopped tomatoes and tomato purée. Then stir in the sugar and dried basil. Season lightly with salt and black pepper.400 g chopped tomatoes, 2 tbsp tomato purée, 1 tsp sugar, 1 tsp dried basil, salt, black pepper
- Allow the sauce to simmer gently for about 10 minutes so the flavours begin to develop.
Cook the Meatballs in the Sauce:
- Return the browned meatballs to the pan. Spoon some sauce over them so they sit partly submerged.
- Simmer the sauce and meatballs together for 15 minutes. Stir occasionally so the sauce does not catch on the bottom.
- During this time the meatballs will cook through and absorb some of the tomato flavour.
Cook the Tagliatelle:
- While the meatballs simmer, bring a large saucepan of salted water to the boil. Cook the tagliatelle according to the packet instructions, usually about 8–10 minutes.350 g tagliatelle
- Drain the pasta but reserve a small cup of pasta water in case the sauce needs loosening.
Assemble the Dish:
- Divide the cooked tagliatelle between four bowls. Spoon the tomato sauce and meatballs generously over the pasta.
- Sprinkle freshly chopped parsley over the top.1/6 bunch fresh parsley
- Finally, finish the dish with a generous sprinkling of grated parmesan cheese.50 g parmesan cheese
Equipment
- Large Saucepan for cooking the tagliatelle
- Grater for the parmesan
- Serving Bowls or plates
Notes
Serving Suggestion:
Serve immediately while the sauce is hot and the parmesan begins to melt slightly. A simple green salad and warm crusty bread make excellent accompaniments to this hearty pasta dish.
Nutrition
Calories: 928kcal | Carbohydrates: 86g | Protein: 44g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 218mg | Sodium: 882mg | Potassium: 981mg | Fiber: 6g | Sugar: 9g | Vitamin A: 853IU | Vitamin C: 33mg | Calcium: 312mg | Iron: 7mg
