avg —
Pasta with Meatballs
Instructions
Rinse the bulgur thoroughly, pour boiling water over it for about five minutes, then drain it in a sieve. If you are using ready-made filling (that is, already supplemented with everything needed: spices and onion), simply add the bulgur to it and mix thoroughly. If your filling is not yet ready to use, add everything it needs and stir in the grain along with the other add-ins.
Roll small meatballs (no larger than a walnut) from the prepared filling and coat them in flour (for convenience, pour the flour into a roomy bowl, drop the meatballs in and shake the bowl – the meat balls will coat themselves).
Peel and rinse the vegetables. Using a blender, make a puree from one pepper, the tomatoes and the garlic (failing that, you can use a fine grater or a meat grinder). Cut the second pepper and the carrot into thin strips, and chop the onion finely.
In the oil, sauté the onion for barely a minute (until translucent), then add the carrot to it.
After a couple of minutes, add the pepper to the pan. Another 2 minutes later, pour in the vegetable puree, add salt and, stirring occasionally, let it simmer over medium heat for a couple of minutes again.
Now pour in the broth (water), bring to a boil, then lower the meatballs into the resulting mixture. Once the liquid comes back to a boil, simmer the contents of the pan covered, over low heat (so that it is only just bubbling), for 20 minutes.
Meanwhile, cook the pasta in lightly salted boiling water according to the instructions (this will take no more than 12-13 minutes).
Drain the cooked pasta in a colander and, once the excess water has run off, you can assemble the dish from its 2 components (the pasta and the meatballs with vegetables in sauce) and serve it at the table.Make pasta with meatballs using our recipe.Enjoy your meal!
- Comment
or post as a guest
Be the first to comment.
