Pasta with Meatballs

April 8, 2016

Ingredients

For the pasta

1 lb pasta of choice (we used Ziti)

2 14 oz cans of Tantillo Whole Peeled Tomatoes

4 tablespoons butter

1 small yellow onion, cut into wedges

1 tsp garlic salt

1 tsp black pepper

1 tsp dried oregano

1 tsp dried basil

For the meatballs

1 lb ground beef

1 egg

2 tbsp parmesan cheese

1/4 cup Italian garlic and herb bread crumbs

1 tsp garlic salt

1 tsp black pepper

1 tsp salt free garlic and herb seasoning

2 tablespoons Tantillo California Extra Virgin Olive Oil

Directions

1Fill a pot with water and turn on to start the pasta.

2Pour both cans of Tantillo Whole Peeled Tomatoes, butter and yellow onion into separate pot.

3Cook over low heat and keep on simmer.

4Mix the beef, egg, cheese, breadcrumbs, garlic salt, pepper and garlic seasoning together.

5Roll into 1 inch meatballs. Pour Tantillo California Extra Virgin Olive Oil into shallow pan over low-medium heat.

6Place meatballs in pan and cook until brown on all sides.

7Once the meatballs are finished, plate and set aside.

8Remove sauce from heat. Using a hand blender, blend the tomatoes and onions until smooth.

9Add the garlic salt, pepper, oregano and basil, blend again until mixed.

10Add the sauce and meatballs back to shallow pan and cook on low until pasta is ready.

11Spoon pasta into sauce and meatballs and mix together.

12Plate and serve. Buon Appetito!

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