Meatballs & Pasta

healthy and easy pasta recipe with fennel meatballs

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Vorbereitung 15

Zubereitung 20

Gesamtzeit 35

Portionen servings

14 ounces 95% lean ground beef
½ fennel bulb
1 clove of garlic
2 eggs
⅓ cup oat flour (oats ground to flour in a blender) alternatively whole grain flour
2 teaspoon chopped parsley fresh, dried or frozen
salz, paprika powder

First wash and roughly chop the fennel and peel the garlic. Put the fennel and garlic in a food processor and chop them very finely. Then mix the ground beef with the veggies, eggs, oat flour, and parsley. Season generously with salt and a bit of paprika powder.
Use a small ice cream scoop or a spoon to form about 36 to 40 small balls and place them on a baking tray lined with baking paper. Then place the balls in a preheated oven at 200 degrees Celsius or 400 degrees fahrenheit for about 20 minutes.
For the sauce, wash and halve the tomatoes. Peel the garlic and chop it finely. Heat a large pan, spray with a little non stick cooking spray or olive oil, add the tomatoes and sauté them over medium-high heat for about 5 minutes. Meanwhile, bring the water for the pasta to a boil and cook the pasta according to package instructions.
After about 5 minutes, add the garlic to the tomatoes, sauté briefly, then reduce the heat to a low setting and add the strained tomatoes. Season to taste with salt and a little oregano.
Drain the pasta and keep about 150 ml of pasta water. Add the tomato paste with the pasta water to the sauce and stir well. Then add the pasta to the sauce, mix well, season with a little salt and pepper and put it on the plates. Finally, garnish with the Meatballs and serve with Parmesan cheese, if you like.

nutritional values per serving:

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