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DinnersPastaRecipes

Orecchiette With Tomato Sauce & Mini Meatballs

by Eitan Bernath June 17, 2020May 9, 2020
written by Eitan Bernath June 17, 2020May 9, 2020
Orecchiette With Tomato Sauce & Mini Meatballs

Who doesn’t love a good hearty tomato sauce with meatballs?! It’s an entire meal in a bowl and is PACKED with flavor. Sorry to break it to you though, it’s not actually made in Italy! It’s an American creation that uses flavors and techniques from authentic Italian cooking. I serve my tomato sauce with mini meatballs that fit perfectly in the concave side of Handmade Orecchiette pasta. For my meatballs, my protein of choice is plant-based meat, but you can use beef, lamb, or anything you’d like. Top it off with some freshly grated parmesan and enjoy!

Orecchiette With Tomato Sauce & Mini Meatballs

Eitan Bernath
June 17, 2020
by Eitan Bernath
Category Dinners Pasta Recipes
Persons
2

Ingredients

  • 2 tablespoons olive oil, plus extra for frying meatballs
  • 1 small onion, chopped
  • 4 garlic cloves, diced
  • ½ large carrot, chopped
  • ½ stalk celery, chopped
  • ½ cup red wine
  • 28 oz can whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons parsley, chopped
  • 2 tablespoons basil, chopped
  • 1 teaspoon sugar
  • ½ teaspoon red chili flakes
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup ground protein (Impossible meat, Beef, or Lamb)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 recipe Handmade Orecchiette
  • (Optional: Parmesan cheese)

Instructions

  1. In a large pot heat the olive oil over medium-high heat. Add in the onions and cook for 3-4 minutes, until translucent. Add in the garlic, carrot, and celery. Cook for an additional 4 minutes until the edges begin to brown. Deglaze the pan with the red wine then cook until thickened, about 2 minutes.
  2. Pour the whole peeled tomatoes into a blender or food processor and pulse until slightly blended. Pour the tomato puree into the pot along with tomato paste, parsley, basil, sugar, red chili flakes, salt, and pepper. Bring to a boil then partially cover with the lid and simmer on low heat for 20-25 minutes.
  3. Meanwhile, mix the ground protein, garlic powder, and dried oregano in a small bowl. Roll the meat into teaspoon-sized balls. Heat some olive oil in a large nonstick frying pan. Add in the mini meatballs and fry for 3-4 minutes, turning occasionally to brown on all sides. After nicely browned, add the mini meatballs into the tomato sauce.
  4. Once the sauce is almost ready, bring a large pot of salted water to a boil. Add in the Handmade Orecchiette and cook for 4 minutes, until al dente. Add the drained pasta into the tomato sauce and mix to fully coat. Serve hot topped with grated parmesan and chopped basil.
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Eitan Bernath

Hey Guys! My name is Eitan Bernath and I am seriously obsessed with food. I am a eighteen-year-old food blogger, YouTuber, food photographer, recipe developer and all around foodie! I describe the food I cook as international – and often exotic – comfort food. So I am all about flavors, techniques, and spices from around the world. Check out my "About Eitan" page to learn more!

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About Eitan

About Eitan

Hey Guys! My name is Eitan Bernath and I am seriously obsessed with food. I am an eighteen-year-old food blogger, YouTuber, food photographer, recipe developer and all around foodie! I describe the food I cook as international – and often exotic – comfort food. So I am all about flavors, techniques, and spices from around the world. Click here to learn more!

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