A great recipe for a delicious and quick meal. Very similar to spaghetti, however, Provencal herbs emphasize the flavor which goes well with this dish. In addition, small, juicy meatballs and delicious Parmesan and we have a brilliant and simple dish that will make your mood 🙂

Ingredients:

300 g tagliatelle pasta, cooked according to the instructions on the package
500 g of minced meat from the pork shoulder
1 egg
3 tablespoons of tomato paste
½ l chicken stock or other stock
2 teaspoons of sweet pepper
2 teaspoons of Provencal herbs
a few leaves of fresh basil
40 g of grated Parmesan cheese
oil for frying

Procedure:

In a large bowl, combine the egg, minced meat, teaspoon of sweet pepper, teaspoon of Provencal herbs, salt, pepper and form into small meatballs smaller than a ping pong ball. Heat the oil in a frying pan and fry the meatballs until golden brown, after frying, put them on a paper towel to drain off the excess fat. During this time, heat up the broth, add the tomato paste, a teaspoon of sweet pepper and a teaspoon of Provencal herbs, mix everything thoroughly. Remove the excess fat from the pan where the meatballs were fried, put the meatballs back in and pour the broth with the concentrate. Simmer uncovered over low heat for about 20 minutes. Season to taste at the end. Serve with pasta, grated Parmesan cheese and basil leaves.

Enjoy!

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