Introduction
This pasta dish combines tender, flavorful meatballs with fresh vegetables and a rich, savory sauce for the perfect comforting meal. The combination of herbs, garlic, and juicy meat makes these gourmet meatballs a star, while the vegetable-studded sauce adds color, nutrition, and balance. Perfect for a hearty family dinner or an impressive yet easy weekend meal.
Ingredients
For the Meatballs:
400 g ground meat (beef or a mix of beef and veal)
1 egg
40 g capers, rinsed and chopped
1 clove garlic, minced
40 g breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon fresh parsley, chopped
Salt and black pepper, to taste
1 tablespoon olive oil (for frying)
For the Sauce and Pasta:
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, diced
1 zucchini, diced
1 red bell pepper, diced
2 cloves garlic, minced
400 g canned crushed tomatoes
200 ml vegetable or chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
300 g pasta (spaghetti, penne, or fusilli)
Fresh basil and Parmesan cheese, for serving
How to Make
Prepare the Meatballs:
In a large bowl, mix the ground meat, egg, chopped capers, minced garlic, breadcrumbs, Parmesan, parsley, salt, and pepper.
Shape into small balls (about 3 cm in diameter).
Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides until golden (about 5–6 minutes). Remove and set aside.
Make the Sauce:
In the same skillet, heat olive oil. Add onion, carrot, zucchini, and bell pepper. Sauté for 5–7 minutes until vegetables soften.
Stir in garlic, crushed tomatoes, broth, oregano, basil, salt, and pepper. Simmer for 10 minutes.
Combine Meatballs and Sauce:
Return meatballs to the skillet and simmer for another 15 minutes, allowing flavors to meld.
Cook the Pasta:
Meanwhile, cook pasta in salted boiling water according to package instructions. Drain and set aside.
Serve:
Toss pasta with the sauce and meatballs, or plate pasta and spoon sauce over the top. Garnish with fresh basil and Parmesan.
Serving and Storage Tips
Serve immediately with a side salad or garlic bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooked meatballs and sauce (without pasta) for up to 2 months. Reheat gently on the stove.
Variations
Spicy Kick: Add chili flakes or fresh chopped chili to the sauce.
Herb Twist: Replace parsley with fresh coriander or thyme for a different flavor.
Cheese-Stuffed Meatballs: Add a small cube of mozzarella inside each meatball for a gooey surprise.
FAQ
Q: Can I use chicken or turkey instead of beef?
A: Yes, you can substitute ground poultry for a lighter version.
Q: Can I make the meatballs in advance?
A: Absolutely — shape and refrigerate them for up to 24 hours before cooking.
Q: Can I use fresh tomatoes instead of canned?
A: Yes, use about 5–6 ripe tomatoes, peeled and chopped, and simmer longer for a richer sauce.
