A deeply satisfying plate! Chunky Meatball Pasta
A deeply satisfying plate!Chunky Meatball Pasta
4.5
(26 reviews)Time
Just as the name suggests, this pasta is packed with plenty of hearty meatballs in a meat-sauce-style tomato sauce. It’s also great served on a large platter for everyone to help themselves. Adding bacon gives the dish an extra layer of rich, savory flavor.
Calories
898kcal
Carbs
96.7g
Fat
36.2g
Protein
36.6g
Net Carbs
90.2g
Sodium
1139.7mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- spaghetti200 g
- mixed ground meat200 g
- bacon4 slices
- maitake mushrooms50 g
- onion½ (100 g)
- garlic1 clove
- vegetable oil1 tablespoon
- pasta cooking water3 tablespoons
☆ For the meatball mixture
- panko breadcrumbs3 tablespoons
- milk3 tablespoons
- salt¼ teaspoon
- black peppera pinch
★ For the sauce
- red wine50 ml
- canned diced tomatoes½ can (200 g)
- ketchup2 tablespoons
- Worcestershire sauce1 tablespoon
- salt and peppera pinch
For finishing
- grated Parmesan cheeseto taste
- chopped parsleyto taste
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Tear the maitake into small pieces. Finely chop the onion and divide it in half, one half for the meatball mixture and the other for the sauce. Cut the garlic in half lengthwise, remove the germ, and mince it.
2
Finely chop the bacon.
3
Put the breadcrumbs and milk in a bowl and let the breadcrumbs absorb the milk. Add the mixed ground meat, the onion for the meatball mixture, salt, and pepper, then mix until sticky and cohesive forms.
4
Put the vegetable oil, garlic, and bacon in a frying pan and heat over low heat until fragrant. Push the garlic and bacon to the side, then shape the meat mixture into bite-size balls and place them in the open space. Cook over medium heat until browned all over, then move them to the side. Add the maitake and the onion for the sauce, and stir-fry until lightly browned.
5
Add the ingredients marked with ★ and mix. Once it comes to a boil, cover and simmer over low heat for 7 to 8 minutes, until the meatballs are cooked through.
Note:
You can substitute the red wine with the same amount of water.
6
Bring a pot of water to a boil, add salt as needed(not included in the ingredient list) and the spaghetti, and cook according to the package directions. Reserve 3 tablespoons of the pasta cooking water, then drain the spaghetti.
Note:
Use about 1 teaspoon of salt per 1 liter of water as a guide.
7
Push the meatballs to the side of the frying pan, add the spaghetti and the reserved pasta cooking water, and toss quickly to coat with the sauce.
8
Serve on a plate, sprinkle with grated cheese, and scatter with parsley.
