1.
Peal and wash the garlic then crush. Clean the parsley then mince.
2. Heat-up
the extra-virgin olive oil in a large pan, wilt the garlic and the
chili without browning. Add the minced tomatoes and a pinch of salt.
Cook over low-medium heat for about 15 minutes.
For the
Meatballs
1. Meanwhile
put in a bowl both grounded meats, add the eggs, the grated pecorino
and parmesan cheeses, the minced parsley (keep some aside as garnish).
A pinch of salt & pepper, then blend well until all ingredients
will be perfectly mixed.
2. Now
you have to make the small meatballs which are easy to shape and
will cook quickly. take a handful of the meat mixture and work directly
over the frying pan. Pinch off pieces no longer than a small grape
and flatten them slightly.
3. Fry
the meatballs in abundant hot oil, then drain them from the oil.
Once ready add the fried meatballs to the tomato sauce and keep
cooking for about 10-15 minutes.
4. Cook
the pasta in abundant water as usual, then drain. In a large pasta
bowl mix the tomato sauce with the fusilli and sprinkle a little
parsley over the top as a garnish.
Authentic
Italian pasta recipe fusilli and meatballs is ready!
|