Creamy Mini Meatball Pasta
Creamy shell pasta with adorable mini meatballs! :D with a touch of spinach cuz we healthy here!
Steps
Step 1 - Make The Marinara
1
Sauté onion 6-8 min, add garlic, then tomatoes and seasonings. Simmer uncovered 15-20 min. Blend with immersion blender and transfer to a bowl.
Step 2 - Meatballs
2
Soak panko in milk, combine with remaining ingredients, and roll into 10 g balls.
Step 3 - Bown The Meatballs
3
Cook the meatballs in batches, 4-5 min per batch. Remove to a plate. They'll finish cooking in the sauce.
Step 4 - Pasta
4
Add marinara, 650 ml stock and dry pasta to your large pan. Bring to a gentle simmer, stirring frequently. Add hot stock/water in 50-100 ml increments as needed. Keep the sauce loose, since the pasta absorbs liquid.
Step 5- Reunite
5
When pasta is nearly tender, return meatballs and their juices. Simmer until pasta is cooked and the meatballs reach 71 degrees inside.
Step 6 - Finish
6
Lower the heat, add cream, Parmesan cheese and spinach. Stri gently until spinach wilts and cheese incorporates. Taste and adjust salt.
Nutrition Facts
Per serving856 calories
Calories from
- Protein 19%
- Carbs 36%
- Fat 45%
-
Fat High 42 g 64%
-
Saturated Fat High 17 g 85%
-
Carbohydrates High 75 g 25%
-
Fiber High 6 g 24%
-
Sugar High 11 g 22%
-
Protein High 39 g 78%
-
Cholesterol High 160 mg 53%
-
Sodium High 1,100 mg 45%
% Daily Value is based on a 2,000 calorie diet.
Notes
BIG batch! Use a 30-32 cm pan, about 5L.
If prepping ahead. Make all to step 3.
If prepping ahead. Make all to step 3.
Comments
Sign in to leave a comment.