Fettuccine and Meatballs

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Description:

This Fettuccine and Meatballs recipe features perfectly cooked fettuccine pasta served with juicy meatballs in a savory marinara sauce. Topped with grated Parmesan cheese and fresh herbs, it’s a hearty dish that the whole family will love.

Ingredients (Quantities):

For the Meatballs:

  • Ground beef: 1 lb
  • Breadcrumbs: ½ cup (Italian-style or plain)
  • Grated Parmesan cheese: ¼ cup
  • Fresh parsley: 2 tablespoons (chopped)
  • Garlic: 2 cloves (minced)
  • Egg: 1 large
  • Salt: ½ teaspoon
  • Black pepper: ¼ teaspoon
  • Dried oregano: ½ teaspoon
  • Olive oil: for frying

For the Sauce:

  • Olive oil: 2 tablespoons
  • Onion: 1 medium (chopped)
  • Garlic: 2 cloves (minced)
  • Canned crushed tomatoes: 28 oz
  • Dried basil: 1 teaspoon
  • Dried oregano: 1 teaspoon
  • Salt: to taste
  • Black pepper: to taste
  • Sugar: 1 teaspoon (optional, to balance acidity)

For the Pasta:

  • Fettuccine: 12 oz (fresh or dried)
  • Grated Parmesan cheese: for serving
  • Fresh basil or parsley: for garnish

Optional Ingredients:

  • Red pepper flakes: for heat in the sauce
  • Cream: a splash for a creamy tomato sauce

Instructions:

1. Prepare the Meatballs:

  • In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, egg, salt, pepper, and oregano. Mix until just combined.
  • Form the mixture into meatballs (about 1-1.5 inches in diameter).

2. Cook the Meatballs:

  • Heat olive oil in a large skillet over medium heat. Add meatballs in batches, cooking until browned on all sides (about 8-10 minutes). Remove and set aside.

3. Make the Sauce:

  • In the same skillet, add olive oil and sauté the chopped onion until translucent (about 3-5 minutes). Add minced garlic and sauté for an additional minute.
  • Pour in the crushed tomatoes, and add dried basil, oregano, salt, pepper, and sugar (if using). Stir to combine and let simmer for about 10 minutes.

4. Combine Meatballs with Sauce:

  • Return the meatballs to the skillet and gently stir to coat them with the sauce. Cover and simmer for another 10-15 minutes until cooked through.

5. Cook the Fettuccine:

  • In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and reserve a little pasta water.

6. Combine Pasta and Sauce:

  • Toss the cooked fettuccine with the sauce and meatballs. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.

7. Serve:

  • Plate the fettuccine and meatballs, and sprinkle with grated Parmesan cheese and fresh herbs. Serve warm.

Tips for Success:

  • Don’t overmix meatball mixture: This can lead to tough meatballs. Mix just until combined.
  • Use fresh herbs: They enhance the flavor of the sauce.
  • Adjust seasoning: Taste and adjust seasoning to your preference.

Recommendations:

  • Pair with a side salad and garlic bread for a complete meal.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition (per serving, estimated):

  • Calories: 550
  • Protein: 30g
  • Fat: 22g
  • Carbohydrates: 58g
  • Fiber: 3g
  • Sodium: 800mg

Enjoy this hearty and comforting Fettuccine and Meatballs dish, perfect for family dinners or special occasions!

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