Creamy Tomato Meatball Pasta
Creamy Tomato Meatball Pasta
Ingredients
- 150 g dried pasta
- 12 extra lean meatballs, 5%
- 1 red onion, diced
- 2 garlic cloves, minced
- 65 g tomato puree
- 200 ml vegetable stock
- 90 ml single cream
- as needed fresh basil, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon onion granules
- 1 teaspoon garlic granules
- as needed oil
Instructions
- 1
Heat a splash of oil in a large pan over medium-high heat. Add the meatballs to the pan and sprinkle with 1 teaspoon each of salt, black pepper, oregano, onion granules, and garlic granules. Fry the meatballs for 5 minutes, turning occasionally, until they are browned on all sides. Remove the browned meatballs from the pan and set them aside.
⏱️ 5 min
- 2
Add the diced red onion to the same pan (add a little more oil if needed) and cook for 10 minutes, stirring occasionally, until softened.
⏱️ 10 min
- 3
Add the minced garlic and tomato puree to the pan with the softened onion. Cook for 1 to 2 minutes, stirring constantly, to deepen the flavor.
⏱️ 2 min
- 4
Pour in the vegetable stock and single cream into the pan. Stir the mixture well and bring it to a gentle simmer. At this point, start cooking the dried pasta according to package instructions.
⏱️ 3 min
- 5
Approximately 5 minutes before the pasta is ready to be drained, add the previously cooked meatballs back into the simmering sauce in the pan. Stir in the fresh basil.
⏱️ 5 min
- 6
Once the pasta is cooked al dente, drain it thoroughly and add it directly to the pan with the sauce and meatballs. Toss everything together until the pasta is evenly coated with the creamy tomato sauce.
⏱️ 2 min
- 7
Serve the creamy tomato meatball pasta immediately. Garnish with extra fresh basil or chili flakes, if desired, and serve with your favorite side dishes.
⏱️ 1 min
Kitchen Tools
Creamy Tomato Meatball Pasta
- 150 g dried pasta
- 12 extra lean meatballs, 5%
- 1 red onion, diced
- 2 garlic cloves, minced
- 65 g tomato puree
- 200 ml vegetable stock
- 90 ml single cream
- as needed fresh basil, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon onion granules
- 1 teaspoon garlic granules
- as needed oil
Instructions
- 1
Heat a splash of oil in a large pan over medium-high heat. Add the meatballs to the pan and sprinkle with 1 teaspoon each of salt, black pepper, oregano, onion granules, and garlic granules. Fry the meatballs for 5 minutes, turning occasionally, until they are browned on all sides. Remove the browned meatballs from the pan and set them aside.
⏱️ 5 min - 2
Add the diced red onion to the same pan (add a little more oil if needed) and cook for 10 minutes, stirring occasionally, until softened.
⏱️ 10 min - 3
Add the minced garlic and tomato puree to the pan with the softened onion. Cook for 1 to 2 minutes, stirring constantly, to deepen the flavor.
⏱️ 2 min - 4
Pour in the vegetable stock and single cream into the pan. Stir the mixture well and bring it to a gentle simmer. At this point, start cooking the dried pasta according to package instructions.
⏱️ 3 min - 5
Approximately 5 minutes before the pasta is ready to be drained, add the previously cooked meatballs back into the simmering sauce in the pan. Stir in the fresh basil.
⏱️ 5 min - 6
Once the pasta is cooked al dente, drain it thoroughly and add it directly to the pan with the sauce and meatballs. Toss everything together until the pasta is evenly coated with the creamy tomato sauce.
⏱️ 2 min - 7
Serve the creamy tomato meatball pasta immediately. Garnish with extra fresh basil or chili flakes, if desired, and serve with your favorite side dishes.
⏱️ 1 min