Fusilli With Meatballs Recipes

Steps:

• Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
• Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
• Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
• Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
• Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.

Steps:

• How to make the meatballs: Process bread until crumbs form. Add half of the onion, beef, egg, salt, and pepper mix until blended. Shape into twenty 1-inch meatballs. How to make the sauce: Coat large saucepan with nonstick cooking spray and set over medium-high heat. Saute the other half of the onion with garlic about 5 minutes. Process tomatoes in food processor. Add to saucepan. Add meatballs to sauce. Cook for 5 mins. Add oregano, ketchup, tomato paste, sundried tomato paste, salt, pepper, and sugar. Cover and cook, stirring occasionally, until meatballs are done. Meanwhile, cook pasta according to package directions. Drain and toss with a some olive oil. Spoon 1 cup sauce with meatballs over pasta. Serve while warm.

Steps:

• Preheat the oven to broil on high. Line a 9-by-13-inch baking dish with foil and coat lightly with oil.
• Put the breadcrumbs in a large mixing bowl and pour the milk over the top. Stir to combine and let stand 5 minutes. Add the beef, pork, Parmesan, oregano, garlic, 3/4 teaspoon salt and 1/4 teaspoon black pepper and mix to combine with your hands. Add the egg and mix well to incorporate. Roll the mixture into 1 inch balls, arranging them in the prepared baking dish.
• Broil the meatballs about 3 inches from the element until browned on top, about 4 minutes. Turn the meatballs over and continue to broil until golden brown and cooked through, about 4 minutes more.
• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Season with salt and pepper.
• Meanwhile, cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer to a large bowl.
• Add the tomato sauce, meatballs and half of the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish. Dollop the ricotta by spoonfuls onto the pasta. Top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

Steps:

• For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. For the pasta salad: Toss the tomatoes, oil, vinegar, crushed red pepper, half the garlic and 1 teaspoon salt in a large bowl; let sit at room temperature.
• Stir together the breadcrumbs, milk, onion, oregano, egg and remaining garlic in a large bowl; let sit for 5 minutes so the breadcrumbs absorb the milk.
• Brush a baking sheet with oil and set aside. Shave half the Pecorino into long, thin strips with a vegetable peeler; set aside. Finely grate the remaining Pecorino and add to the breadcrumb mixture. Add the ground pork and mix everything with your hands until just combined. Roll level teaspoons of the pork mixture into about 30 small meatballs, placing them on the oiled baking sheet as you form them. Thread 5 meatballs onto each skewer. Freeze the skewers to firm up the meatballs (and help keep them from sticking to the grill), about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil, and prepare a grill or large grill pan for cooking over medium-high heat.
• Add the fusilli to the boiling water and cook until al dente, about 9 minutes. Strain the pasta well, add to the bowl with the tomato mixture and stir to combine; set aside.
• Brush the skewers all over with oil. Lightly oil the grill grates. Grill the skewers, rotating as needed to ensure even cooking, until the meatballs are charred in spots on all sides and cooked through, 6 to 8 minutes. Remove the meatballs from the skewers, and add to the pasta, along with the shaved Pecorino, mozzarella and basil. Add salt if needed. Serve immediately or at room temperature. Drizzle with additional oil before serving.