Meatballs, pasta and tomato sauce are the perfect combination. A simple dish, simple ingredients, and the taste is otherworldly. The dish looks great on a plate, tomato sauce goes perfectly with meatballs, pasta with cheese completes this dish, and fresh basil adds great flavor. Simple dish, great presentation, great taste 🙂

Ingredients:

300 g fusilli pasta
500 g of ground pork
1 onion, finely chopped
3 cloves of garlic, minced
1 large egg
3 tablespoons of powdered bread
½ teaspoon salt
½ teaspoon of freshly ground black pepper
1 can of chopped tomato
½ l chicken stock or other stock
1 teaspoon of sweet pepper
1 teaspoon of Provencal herbs
a few leaves of fresh basil
40 g of grated Parmesan cheese
oil for frying

Procedure:

Cook the fusilli according to the package instructions. In a large bowl, combine the ground pork, half of finely chopped onion, half of minced garlic, egg, powdered bread, salt and pepper. Form into small meatballs smaller than a ping pong ball. Heat the oil in a frying pan over a medium heat. Fry the meatballs into batches until golden brown, after frying, put them on a paper towel to drain off the excess fat. In the same pan, saute the left onion and garlic in a little amount of fat from frying the meatballs. Cook until the onions are glassy and soft. Add up the broth, add the can of tomato, sweet pepper and Provencal herbs, mix everything thoroughly. Put the meatballs into the sauce. Simmer uncovered over low heat for about 20 minutes. Season to taste at the end. Serve with cooked fusilli pasta, grated Parmesan cheese and garnish with basil leaves. 🙂

Enjoy!