Italian Meatballs with Parpadelle

with fresh Parpadelle

Italian Meatballs with Parpadelle

with fresh Parpadelle
Method
Makes 16 meatballs

In a bowl, mix the mince, bread crumbs, parsley, garlic, onion, and egg.

Shape the mixture into 16 meatballs.

In a slow cooker, mix the crushed tomatoes, and tomato puree.

Place the meatballs into the sauce mixture.

Cook on low for 6-8 hours.

 

To Serve

Bring a very large pot of water with 1 tablespoon of salt to the boil.

Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.

Meanwhile, place the meatballs in a very large frypan, dutch oven or use 2 normal size frypans. Heat over high heat while the pasta is cooking.

When the pasta is ready, transfer it directly from the pot into the frypan using tongs.

Add 3/4 cup of pasta water into the frypan.

Gently toss the pasta for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick sauce that coats the pasta.

Serve with plenty of freshly grated parmesan.

 


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