🍝 Pasta with Meatballs in Tomato Sauce

Name: Pasta with Meatballs in Tomato Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Penne; Salt; 4 tbsp Parsley; 1 slice Toast Bread (untoasted); 250 g Minced Meat; 2 Eggs; 1 tsp Medium-Hot Mustard; Pepper (from the mill); 1 Onion; 2 Garlic Cloves; 150 g red Bell Peppers; 1 red Chili Pepper; 1 tbsp Olive Oil; 1 tsp Tomato Paste; 300 g Passata (can); 0.5 tsp Paprika Powder; 50 g freshly grated Parmesan

642 kcal · 30 min · 4 servings

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Ingredients

400 g Penne
Salt
4 tbsp Parsley
1 slice Toast Bread (untoasted)
250 g Minced Meat
2 Eggs
1 tsp Medium-Hot Mustard
Pepper (from the mill)
1 Onion
2 Garlic Cloves
150 g red Bell Peppers
1 red Chili Pepper
1 tbsp Olive Oil
1 tsp Tomato Paste
300 g Passata (can)
0.5 tsp Paprika Powder
50 g freshly grated Parmesan

Instructions

1. Bring a large pot of water to a boil.
2. Add salt and the pasta, then cook them according to the package instructions until al dente.
3. Drain the pasta and rinse it briefly with cold water.
4. Let the pasta drain well and set it aside.
5. Wash the parsley and chop it finely.
6. Soak the toast bread briefly in water.
7. Squeeze the bread well to remove excess water.
8. Mix the bread with the parsley, minced meat, eggs, and mustard in a bowl.
9. Season the mixture with salt and pepper.
10. Knead the mixture vigorously by hand.
11. Wet your hands with a little water.
12. Form small balls from the meat mixture.
13. Bring a pot of salted water to a boil.
14. Cook the meatballs over low heat for six minutes.
15. Remove the meatballs and set them aside.
16. Peel the onion and the garlic.
17. Finely chop the onion and garlic.
18. Wash the bell pepper and the chili pepper.
19. Halve the bell pepper and remove the seeds.
20. Cut the bell pepper into small cubes.
21. Remove the seeds from the chili pepper.
22. Finely chop the chili pepper.
23. Heat the olive oil in a pan.
24. Sauté the onions and garlic until translucent.
25. Add the chili and the bell pepper cubes.
26. Fry the vegetables for about two minutes.
27. Stir in the tomato paste.
28. Toast the tomato paste briefly.
29. Deglaze with the puréed tomatoes.
30. Let the sauce simmer for five to ten minutes.
31. Dilute the sauce with a little water if necessary.
32. Season the sauce with salt, pepper, and paprika powder.
33. Add the meatballs and the pasta to the sauce.
34. Heat everything together briefly.
35. Divide the pasta among four plates.
36. Sprinkle the dish with freshly grated Parmesan cheese.
37. Serve the pasta hot.

Nutrition per serving

kcal: 642
Protein: 34 g · Fett/Fat: 21 g · Carbs: 78 g