Pasta with meatballs
Today we have a classic from @sandraskochblog that the whole family will love: pasta with tomato sauce and meatballs — the perfect combination, and it’s quick to make too.
For this recipe, the Original-Profi Collection® Serving Pan and an Original-Profi Collection® Cooking Pot were used. The Original-Profi Collection® 18/10 Stainless Steel Serving Pan makes it easy to prepare and serve larger portions comfortably. Made from high-quality, satin-finished 18/10 Stainless Steel, the Original-Profi Collection® is easy to care for and extremely durable. Thanks to the Cookstar® all-stovetop base, it is suitable for all stovetops. The series’ stay-cool metal handles ensure a comfortable grip temperature.
25 min
Total Time
15 min
Cooking Time
10 min
Preperation Time
Ingredients
| 250 g | Pasta nach Wahl |
| 250 g | Rinderhack |
| 1x | Ei |
| 1 EL | Tomatenmark |
| 1 TL | Senf |
| Salz, Pfeffer, Paprika edelsüss & getrocknetes Basilikum | |
| 40 g | Paniermehl/Semmelbrösel |
| 1 EL | Öl zum Anbraten |
| 500 g | passierte Tomaten |
| 100 g | Frischkäse Natur Circa eine Kelle Nudelwasser |
| Optional: frisches Basilikum |
Instructions
Step 1 of 4:
Knead the ground beef, spices, tomato paste, mustard, egg, and breadcrumbs well, then shape into about 15 balls.
Step 2 of 4:
Put the pasta water on to boil and, once it is boiling, add the pasta. At the same time, heat the oil in the Frying Pan and sear the balls on all sides over high heat.
Step 3 of 4:
Deglaze with the tomatoes, stir in the spices, freshly chopped basil, and cream cheese, add about one ladle of pasta water, and let the sauce simmer gently for about 5 minutes.
Step 4 of 4:
When the pasta is al dente, just before the end of the cooking time, transfer it directly from the pot into the sauce. Stir it in and let it finish cooking there for another 1-2 minutes so everything combines well and becomes nice and creamy.
