You can make these Italian meatballs in tomato sauce yourself.
Ingredients
-
150 grams of tartare or lean ground beef
-
1 onion
-
2 cloves of garlic
-
1 tablespoon oil
-
1 can diced tomatoes without salt
-
1 teaspoon oregano
-
1 bay leaf
-
½ celery stick
-
150 to 200 grams of whole-wheat fusilli or penne
-
pepper
Preparation
- Prepare the tartare with a little chopped onion, 1 crushed garlic clove and pepper. Shape into small meatballs and let them set in the fridge for half an hour.
- Chop the rest of the onion and the other clove of garlic.
- Saute the onion and garlic in the oil until translucent.
- Add the diced tomatoes, oregano, bay leaf and some pepper and let it simmer for 10 minutes.
- Mix the meatballs into the sauce and let it cook for another 15 minutes.
- Clean the celery and cut the stems into arcs. Boil the celery in a little water for 8 minutes.
- Boil the fusilli in plenty of water according to the instructions on the package.
- Stir 3 tablespoons of the cooking liquid from the fusilli into the sauce. Remove the bay leaf.
- Add the sauce and celery to the fusilli.
Number of persons
2
Duration
30+ minutes
| Energy |
545 kcal |
|---|---|
| Egg white |
30 grams |
| Carbohydrates |
70 grams |
| Fat |
15 grams |
| Saturated fat |
3 grams |
| Fiber |
10 grams |
| Salty |
0.4 grams |
