And we are back to the Lazy Dinner series, episode 7🍝
This One-Pan Tomato Meatball Pasta is high protein, full of flavour, and ridiculously easy to make. Everything cooks together in one pan, which means less mess and more time to enjoy dinner.🤤
Ingredients
For the tomato sauce1 tbsp olive oil500 g fresh tomatoes, stem ends removed1 shallot, finely chopped2 garlic cloves, crushed2 tbsp sun-dried tomatoes, finely chopped1 tbsp tomato paste1 tsp paprikaSalt and black pepper, to taste2 cups passata1 1/2 cups waterPinch of sugar60 ml single cream30 g Parmesan, plus extra to serve1 bunch fresh parsley, finely chopped, plus extra to garnish
For the pasta200 g dried pasta, such as tagliatelle
For the meatballs300 g minced beefSalt and black pepper, to taste1 tsp garlic powder1 tsp paprika1 tbsp olive oil1 egg yolk1 tbsp grated Parmesan1 tbsp fresh basil, finely chopped
Method
Heat the olive oil in a large, deep pan over medium-low heat. Arrange the whole tomatoes around the edges of the pan. Add the shallot, garlic and sun-dried tomatoes to the centre. Cover with a lid and let everything gently cook for about 15 minutes, until the tomatoes soften, burst and release their juices.
While the tomatoes are cooking, make the meatballs. Add the minced beef, salt, pepper, garlic powder, paprika, olive oil, egg yolk, Parmesan and basil to a bowl. Mix until just combined. Do not overmix. Shape into about 8 meatballs and set aside.
Once the tomatoes are soft, use a potato masher or fork to crush them into a chunky sauce. Remove and discard the loose tomato skins. Add the tomato paste, paprika, sugar, salt and pepper. Stir well. Pour in the passata and water, mix again, then taste and adjust the seasoning if needed and bring the sauce to a gentle boil.
Add the dried pasta and meatballs directly into the pan, making sure everything is well covered by the sauce. Cover with a lid and cook over medium-low heat for 15 to 20 minutes, stirring occasionally, until the pasta is tender and the meatballs are cooked through.
Reduce the heat to low and stir in the cream. Let it simmer for 1 to 2 minutes until the sauce becomes silky. Add the Parmesan and parsley, give everything a good mix, and allow the sauce to thicken slightly.
Serve hot with extra Parmesan and fresh parsley on top.
Full printable recipe is on my site, link in bio🔗
Happy cooking,
Izabella✨
#pasta #highprotein #tomato #meatballs #easyrecipe #lazyrecipe #cooking #dinner #recipeinspo #recipeideas #delicious #food
4 Comments
One-Pan Tomato Meatball Pasta
Ingredients
For the tomato sauce 1 tbsp olive oil 500 g fresh tomatoes, stem ends removed 1 shallot, finely chopped 2 garlic cloves, crushed 2 tbsp sun-dried tomatoes, finely chopped 1 tbsp tomato paste 1 tsp paprika Salt and black pepper, to taste 2 cups passata 1 1/2 cups water Pinch of sugar 60 ml single cream 30 g Parmesan, plus extra to serve 1 bunch fresh parsley, finely chopped, plus extra to garnish
For the pasta 200 g dried pasta, such as tagliatelle
For the meatballs 300 g minced beef Salt and black pepper, to taste 1 tsp garlic powder 1 tsp paprika 1 tbsp olive oil 1 egg yolk 1 tbsp grated Parmesan 1 tbsp fresh basil, finely chopped
Method
Heat the olive oil in a large, deep pan over medium-low heat. Arrange the whole tomatoes around the edges of the pan. Add the shallot, garlic and sun-dried tomatoes to the centre. Cover with a lid and let everything gently cook for about 15 minutes, until the tomatoes soften, burst and release their juices.
While the tomatoes are cooking, make the meatballs. Add the minced beef, salt, pepper, garlic powder, paprika, olive oil, egg yolk, Parmesan and basil to a bowl. Mix until just combined. Do not overmix. Shape into about 8 meatballs and set aside.
Once the tomatoes are soft, use a potato masher or fork to crush them into a chunky sauce. Remove and discard the loose tomato skins. Add the tomato paste, paprika, sugar, salt and pepper. Stir well. Pour in the passata and water, mix again, then taste and adjust the seasoning if needed and bring the sauce to a gentle boil.
Add the dried pasta and meatballs directly into the pan, making sure everything is well covered by the sauce. Cover with a lid and cook over medium-low heat for 15 to 20 minutes, stirring occasionally, until the pasta is tender and the meatballs are cooked through.
Reduce the heat to low and stir in the cream. Let it simmer for 1 to 2 minutes until the sauce becomes silky. Add the Parmesan and parsley, give everything a good mix, and allow the sauce to thicken slightly.
Serve hot with extra Parmesan and fresh parsley on top.
Printable recipe is on my site, link in bio🔗
Tu non hai la più pallida idea di cosa vuol dire fare da mangiare
Couldn’t have been more unpleasant and disgusting 🤢
Me encanta ❤