Buon appetito!
Quick pasta with meatballs
Created by Wim Ballieu
📺
in ‘Fast, Easy & Delicious’
Credits: Photos by Stephanie Bex
Ingredients
4 persons
For the meatballs
- 500 grams of ground pork
- 4 carrots, grated
- 1 shallot, finely chopped
- 1 clove garlic, finely minced
- 1 tablespoon mustard
For the pasta
- 500 grams of capellini
- 1 shallot, finely chopped
- 1 leek, finely chopped
- 690 grams ELVEA Passata Natural
- 100 grams of peas
- 2 handfuls of fresh spinach
- a few basil leaves
- pepper
- salt
Preparation
-
1
Put the minced meat in a bowl and add the carrots, shallots, garlic, and mustard. Mix well and roll into balls.
-
2
Place the balls on a baking sheet lined with parchment paper and bake them in the oven at 180 degrees Celsius for 8 to 10 minutes.
-
3
Bring salted water to a boil and cook the capellini al dente.
-
4
Sauté the onion and garlic in a splash of olive oil. Then add the meatballs from the oven to the pan and cover them with the passata. Add the peas and spinach. Let simmer briefly with the lid on.
-
5
Drain the pasta and mix it with the sauce. Season with more pepper to taste.
-
6
Divide the pasta and meatballs among plates. Garnish with a fresh basil leaf.
