Sort ingredients
leapsandbounds
QR Code
Listen
Pdf
INGREDIENTS:
• 1 lb ground beef
• ¼ cup parsley, chopped
• 5 garlic cloves, minced
• ¼ cup Italian style bread crumbs
• 1 cup parmesan cheese, grated
• 1 tsp beef bouillon
• 1 egg
• 1 tsp salt and pepper
• 1 tbsp olive oil - for frying
• 3 oz tomato paste
• 1 tsp garlic, minced
• 5 cups chicken broth (more if needed while pasta is cooking)
• 1 lb anelletti pasta (or you can use D'italiani, too)
• 1 cup parmesan cheese, grated (more to taste/for serving)
• Salt & pepper to taste
Combine all ingredients for meatballs and roll into small balls.
Heat oil on medium-medium high and fry meatballs until golden on all sides (5-7 minutes total). They don't have to cook through at this point as they will finish in the sauce. Remove from pan and set aside.
In the same pan, add tomato paste and garlic and let cook for 2-3 minutes. Add chicken broth and turn heat to high, bring to a boil. Once boiling, lower heat to medium-low and add pasta and cook until done (about 12-16 minutes). At the half way point (6 minutes) add meatballs back in.
Stir often as it can stick to the bottom of the pan. If needed, add more chicken broth (½c at a time) until pasta is done.
Add fresh cheese. Stir and enjoy!