Melting Meatballs With Pasta Recipes

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

MELTING MEATBALL MACARONI

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.
• Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can - it'll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about 8 mins). Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for 20 mins. Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.
• Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn't ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.
• Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with crusty bread, if you like.

MELTING MEATBALLS WITH PASTA

Steps:

• Cut the mozzarella into little chunks.
• You'll need one for each meatball.
• Put the beef into a mixing bowl and season with salt, pepper, cumin and thyme.
• Add the egg and mix it all together, preferrably with your hands.
• Have a bowl of water ready to wet your hands after making each meatball.
• Take some of the meat mixture in one hand, flatten it a bit with your palm and put a chunk of mozzarella on top.
• Then roll the meat around the mozzarella until you have a walnut-sized ball.
• Place finished meatballs on a plate and chill for an hour.
• Heat the olive oil and half the butter in a frying pan.
• Add the onion and garlic and sauté until softened.
• Add the meatballs and cook for five minutes, until a little crisp and golden, stirring gently from time to time.
• Add the tomato passata and bring to a simmer.
• Reduce the heat, cover and cook for 30 minutes, keeping the heat low and stirring occasionally.
• Cook the pasta according to the packet directions.
• Drain well and toss in a bowl with the remaining butter.
• To finish, stir the pasta into the tomato and meatball mixture.
• Serve, sprinkled with parmesan.