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Pasta with meatballs
Pasta with meatballs and vegetables is a combined dish consisting of a side (namely, pasta) and appetizing meatballs, complemented by a simple sauce and vegetables.
Pasta with meatballs and vegetables is suitable for both lunch and dinner menus. Any type of meat can be used for the meatball filling (either one or several kinds). If desired, they can also be made with fish instead of meat. If you don't have 'Fettuccine' pasta on hand, any pasta will work (from thin vermicelli to thick macaroni).
Ingredients
Show ingredients
- 'Fettuccine toscane' pasta – several nests (to taste);
- bell pepper – 2 not very large pods;
- tomatoes – 2 fruits;
- a small onion;
- vegetable oil – about a quarter cup;
- carrot – medium-sized root vegetable;
- garlic – 2 cloves;
- water (or broth) – about 200 ml;
- meat filling – 500 gr;
- bulgur (or crushed rice) – 50 gr (about 2 tbsp);
- salt – to taste;
- wheat flour – about a third of a cup.
Such additions as tomato paste, herbs, universal seasoning, broth cube will be very appropriate in this dish.
Preparation
- Rinse the bulgur thoroughly, pour boiling water over it for about five minutes, and drain in a colander. If you are using store-bought filling (that is, supplemented with all necessary ingredients: spices and onion), simply add the bulgur and mix thoroughly. If your filling is not yet ready for use, supplement it with all the necessary ingredients, and along with the add-ins, add the grain. 2. Roll small meatballs (no larger than a walnut) from the prepared filling and roll in flour (for convenience, pour the flour into a spacious bowl, add the meatballs, and shake the bowl – the meatballs will coat themselves).
- Clean and rinse the vegetables. Make a puree from one pepper, tomatoes, and garlic using a blender (if necessary, you can use a fine grater or meat grinder). Cut the second pepper and carrot into thin strips, chop the onion finely.
- In the oil, sauté the onion for about a minute (until translucent), then add the carrot.
- After a couple of minutes, add the pepper to the pan. After another 2 minutes, pour in the vegetable puree, add salt, and simmer over medium heat for a couple more minutes, stirring occasionally.
- Now pour in the broth (water), bring to a boil, then drop the meatballs into the mixture. After the liquid boils, simmer the contents of the pan covered on low heat (just barely bubbling) for 20 minutes.
- Meanwhile, cook the pasta in slightly salted boiling water according to the instructions (this will take no more than 12-13 minutes).
- Drain the cooked pasta in a colander, and when the excess water has drained, you can form the dish from the 2 components (pasta and meatballs with vegetables in the sauce) and serve it at the table.
Cook pasta with meatballs using our recipe.
Enjoy your meal!
Приятного аппетита!
