Pasta with Meatballs - Lady and the Tramp

 Ingredients: Meatballs: 100 g minced meat (I minced two slices of boneless pork chop) 2 slices of bread (sliced) 1 egg chopped green parsley grated parmesan flour salt, pepper oil for frying For the sauce: a small can of tomato pulp a little water (1/2 glass) 1 teaspoon chopped onion salt, pepper parsley stems (the leaves were used in the meatballs) 1 whole garlic clove For the pasta: 180 g of pasta (one serving 90 g)

To prepare a delicious meal, start by mixing the minced meat with the bread soaked in milk, which has been well-drained, the egg, the freshly chopped parsley, salt, and pepper. It is recommended to use pork or beef, depending on your preferences, but you can also experiment with meat mixtures. Once all the ingredients are well incorporated, form the meatballs as small as possible, as they will fry evenly and have a more pleasant texture.

In a deep pan, heat the oil and fry the meatballs until they become golden and crispy, being careful not to overcrowd the pan so they fry evenly. Once they are ready, remove them onto a plate lined with a paper towel, which will absorb the excess oil and keep the meatballs less greasy.

While the meatballs cool slightly, you can prepare the sauce. In a pot, pour the tomato pulp, adding water to your preference, so that the sauce is more liquid at first since it will boil and thicken over time. Add the whole garlic clove and the parsley stems, which will give a special flavor to the sauce but will be removed before serving. Season the sauce with salt and pepper, and when it starts to boil, carefully pour the meatballs into the pot. Let everything simmer on low heat, so the sauce thickens and absorbs the delicious flavors of the meatballs.

Meanwhile, boil the pasta in salted water. Make sure to cook it until al dente, as it will continue to cook in the sauce. When the pasta is almost ready, drain it and add it to the pot with the meatball sauce. Mix well to ensure the pasta is evenly coated with the sauce, letting it simmer together for 1-2 minutes until the flavors meld perfectly.

Your meatballs can be larger or smaller, depending on your preferences. The smaller they are, the cuter they will be, and the texture will be more pleasant. This recipe is not only tasty but also comforting, perfect for family meals or to impress friends. Enjoy them with a sprinkle of fresh parsley on top and savor every bite!

 Tags:  eggs onion greenness meat garlic tomatoes flour oil meatballs