Italian Meatballs
By Napolina
Published on 21 April 2022
This recipes uses sausage meat for the meatballs, Napolina tomato and
mascarpone sauce and Napolina spaghetti. This dish is sure to become a
firm family
favourite.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 400 g of napolina pasta, (you can use regular or wholewheat)
- 1 lemon, the zest grated
- 15 g of basil
- 1 red onion, chopped
- 1 red pepper, halved, deseeded and sliced
- 2 packs of good quality pork sausages
- 1 tbsp of napolina olive oil
- 350 g of tomato and mascarpone sauce
- 1 good handful of parmesan shavings, to serve
Method
Step 1
Split the sausage skins and squeeze out the meat into a bowl. Discard the skins.Step 2
Add the zest, basil and seasoning. Mix and shape into 26 even-size meatballs. Place on a tray and chill for 30 minutes.Step 3
Heat the oil in a deep non-stick frying pan over a medium-high heat and brown the meatballs, in batches, for 5 minutes. Remove and set aside.Step 4
In the same pan, fry the onion and pepper for 10 minutes. Add the sauce, then fill the empty sauce jar with a splash of water and add that as well. Add the meatballs, bring to a simmer, then cover and cook for 10 minutes.Step 5
Meanwhile, cook the pasta in a pan of boiling salted water until al dente. Drain, return to the pan, then mix into the meatballs. Serve with a generous handful of Parmesan flakes.