Meatballs with Fusilli
My favorite area at the grocers and hypermarkets is the dry pasta section. The different kinds of pasta excites me. Although I have more than five or six types of dry pasta in my kitchen, I couldn't stop myself from buying a packet of organic tricolor fusilli pasta. They are just too pretty to resist!
The first dish that I cook with this gorgeous pasta is Chicken Tomato Stew with Fusilli - aesthetically pleasing and very delicious too! This toddler-friendly dish is definitely the perfect wholesome dinner choice for my little family of three.
Ingredients:
(Serves 2)
To make the meatballs:
400g minced beef
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1/4 cup breadcrumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
To cook the meatballs:
2 tablespoons unsalted butter
1 tablespoon olive oil
To make the pasta sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup homemade beef stock
1 cup button mushroom sliced
2 cups organic tricolor fusilli pasta
To make the meatballs:
400g minced beef
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1/4 cup breadcrumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
To cook the meatballs:
2 tablespoons unsalted butter
1 tablespoon olive oil
To make the pasta sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup homemade beef stock
1 cup button mushroom sliced
2 cups organic tricolor fusilli pasta
To garnish:
1 tablespoon chopped fresh dill
How to:
1. For the meatballs: Mix all ingredients together until well combined. I use my hands to do so. Shape them into meatballs. I get about 20 1-inch meatballs. Set aside for about 15-20 minutes.
2. While waiting for the meatball mixture, bring a large pot of salted water to a boil over high heat. Add fusilli pasta and cook until tender but still firm to the bite, stirring occasionally for about 10 minutes. Drain and set aside.
3. To cook the meatballs: Heat up butter and vegetable oil in a frying pan over medium heat. Brown the meatballs until they are browned evenly on all sides. Remove them with a slotted spoon onto a plate lined with kitchen paper.
4. To make the pasta sauce: Melt butter in the same frying pan over medium heat. Add in flour and keep stirring until a roux is formed. Add beef stock and keep stirring until you get a thickened, glossy brown sauce. Add in mushrooms and simmer over low heat for about 5-6 minutes.
5. Add in the meatballs and cooked pasta to the pan. Give everything a good stir to coat them with the sauce. Season to taste if necessary. Garnish with chopped dill before serving.
2. While waiting for the meatball mixture, bring a large pot of salted water to a boil over high heat. Add fusilli pasta and cook until tender but still firm to the bite, stirring occasionally for about 10 minutes. Drain and set aside.
3. To cook the meatballs: Heat up butter and vegetable oil in a frying pan over medium heat. Brown the meatballs until they are browned evenly on all sides. Remove them with a slotted spoon onto a plate lined with kitchen paper.
4. To make the pasta sauce: Melt butter in the same frying pan over medium heat. Add in flour and keep stirring until a roux is formed. Add beef stock and keep stirring until you get a thickened, glossy brown sauce. Add in mushrooms and simmer over low heat for about 5-6 minutes.
5. Add in the meatballs and cooked pasta to the pan. Give everything a good stir to coat them with the sauce. Season to taste if necessary. Garnish with chopped dill before serving.
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| Dinner is served! |
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