Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Pasta with meatballs February 16, 2010

Filed under: Meat,Pasta,Trampe — Aleksander Nordgarden-Rødner @ 7:22 pm
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I love pasta. Be it straight up with some good butter, salt and other herbs, a nice alfredo sauce or whatever, I simply love pasta. This dish was something I came up with when making a quick dinner for my girlfriend and I. I say quick, and it is, really. The only really time-consuming task is making the meatballs. Here’s what you’ll need:
 
You’ll need

  • Pasta (I usually use penne, fusilli, gnocchi or some other kind of short pasta for this, but anything goes, really)
  • Tinned, chopped tomatoes
  • Meatballs

 
For the meatballs, see the recipe for meatballs. For this dish, I usually go beyond the basic recipe, adding corn, pepper and an egg or two and some plain flour. Boil the pasta, adding salt to the water. (I also like adding dried or fresh basil, which gives off a slight fragrance and taste.) Drain the pasta, and add chopped tomatoes, as much as you’d like. I usually use tomatoes chopped together with basil and oregano, which is very nice with this dish. Add the meatballs, and mix everything together. Deglace the frying pan with beer, and drain it onto the pasta and meatballs.

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Meatballs

Filed under: Fish,Trampe — Aleksander Nordgarden-Rødner @ 7:09 pm
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I happen to love meatballs. They work with a lot of things, and are really simple to make. Here’s my take on them.
 
I vary the recipe a little from time to time, the basic recipe is very simple:

  • Ground beef
  • Seasoning

 
I use barbecue spice for seasoning. I simply knead the ground beef until it’s come together, and then I start making balls, rolling them in my hands to make them all rounded and nice. I fry them in a pan with olive oil until they start to get the deep dark color I like. I usually fry them under a lid, which keeps them from going dry. I also tend to deglace the pan, either with beer or with water, depending on how I serve the meatballs.
 
The variations I have entail adding one or more of the following, and adding an egg, and at times a bit of plain flour, to bind it all:

  • Sweet pepper
  • Corn
  • Onion