Wednesday, January 29, 2014

Recipe: Tagliatelle & Mozzarella Filled Meatballs

This is a really easy and delicious version of meatballs, that has the added benefit of being gluten free, as long as you serve it with a quinoa pasta.


16 oz of your favorite tomato sauce, either homemade or store bought (if you aren't making it yourself, Rao's does a nice jarred sauce)
1 lb. of grass fed ground beef
1 ball of fresh mozzarella (you'll need about 6 ounces)
2 cloves of garlic, finely diced
1 shallot, finely diced
Salt & pepper to taste

Mix the beef with the garlic and shallots, and season well.  Then, take about a tablespoon of meat at a time, molding it around a small chunk of cheese.  Continue until all of the meatballs are formed, with the cheese fully encased in each.

Put the tomato sauce in a saucepan, and bring it to a simmer.  Cook the meatballs in the sauce, turning once, about five minutes on each side. 

Cook tagliatelle according to directions on packaging, so that it goes in the water at the same time the meatballs go in the sauce, until al dente.

Drain the pasta and toss it in the sauce with the meatballs.  Serve immediately.

Serves 4.

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