Italian meatballs with fusilli

I’ve traditionally just made Swedish meatballs, because I’m half Swedish and was taught to make them that way by my mother.  They’re delicious and I would still say the best.  However, at a slight loose end for dinner the other night, I decided to go with the Italian style meatball to complement a tomato sauce I had in the freezer from about a month back.  The parmesan in these meatballs makes them taste absolutely amazing.  Lots of mmm’ing from me and my wife when we ate this.

Italian meatballs and fusilli (2 – 4 portions)

Ingredients

  • 400g good quality beef mince
  • 1dl almond milk
  • 1/2 dl bread crumbs
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tsp parsley (dry or fresh)
  • 1 tsp dijon mustard
  • 1 egg
  • 10-20g freshly grated parmesan
  • 400g tomato sauce
  • Fusili for 2 – 4 portions

Method

  1. Start cooking the fusilli
  2. Soak the breadcrumbs in almond milk until the breadcrumbs have been absorbed
  3. Mix all ingredients except tomato sauce and fusilli into a mixing bowl
  4. Roll into your desired size meatballs (I do about 2-3cm thick which yields about 20 meatballs)
  5. Fry in a decent amount of oil until cooked through and golden on the outside
  6. Stir in tomato sauce and simmer for 5 mins covered
  7. Pour over fusilli in bowls

 

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