Curly Pasta with Polpetti
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
1952
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,952 cal. | (93 %) | ||
| Protein | 121 g | (123 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 266 g | (177 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22 g | (73 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 47.6 mg | (397 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 29.4 μg | (65 %) | ||
| Vitamin B₁₂ | 17.6 μg | (587 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 2,581 mg | (65 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 296 mg | (99 %) | ||
| Iron | 14.8 mg | (99 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 23.8 mg | (298 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 646 mg | |||
| Cholesterol | 278 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 onions
- ¼ cup olive oil
- 8 cloves chopped garlic cloves
- 1 Tbsp oregano
- 1 tsp crushed Red pepper flakes
- Marinara
- 1 can Tomato paste (175 g)
- 2 cans crushed Tomatoes (750 g each)
- ½ cup water
- ¼ tsp salt
- ¼ tsp Black pepper
- 8 cups Fusilli (or pasta of preference)
- Meatballs
- 2 ½ cups dried breadcrumbs
- ¾ cup Almond milk
- 1 tsp dried parsley
- 1 tsp dried Basil
- 2 large eggs
- 2 cloves garlic cloves (minced)
- 1 tsp salt
- 9 cups ground Beef
Preparation steps
1.
Heat the oil in a large pot over medium heat.
2.
Add the onions and cook for about 10 minutes or until soft and translucent.
3.
Add in the garlic, oregano and pepper flakes and cook for another minute to incorporated and then remove approximately half of the mixture and set aside.
4.
For Marinara:
5.
Add the tomato paste to the pot with the onions still in it and stir and cook for about a minute.
6.
Add add the crushed tomatoes, water, salt and pepper, and simmer over low heat for at least an hour until thick. The longer it cooks the thicker it will become.
7.
Cook pasta according to package instructions.
8.
For the Meatballs:
9.
Preheat oven to 250°C | 475F | gas 9.
10.
In a large bowl, combine bread crumbs, almond milk, parsley, basil, eggs, garlic and the remaining half of the cooked onions. Mix together until completely blended. Add the ground beef and mix until just incorporated.
11.
Taking a generous size tablespoon of the meat mixture, roll into a 2 1/2 inch meatball. Repeat for the remaining meat.
12.
Place on a lightly greased sheet tray and bake until well browned, about 30 minutes.
13.
Add the meatballs to the sauce and simmer for about 15 minutes. Combine with the cooked pasta and serve!
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