Are spaghetti and meatballs Italian food

Italian meatballs on penne amatriciana


  • 1 roll (from the day before)
  • 2 onions
  • 3 cloves of garlic
  • 500 g mixed mince
  • 1 egg
  • 1-2 teaspoons sep. Italian herbs
  • salt
  • pepper
  • Chilli powder
  • 1 red chilli pepper
  • 50 g smoked streaky bacon
  • 400 g short pasta (e.g. penne)
  • 2 tablespoons oil
  • 1 tbsp tomato paste
  • 1 can (850 ml) tomatoes
  • 1 pot of basil
  • 50 g parmesan (piece)


For the meatballs, soak the roll in cold water for about 10 minutes. Peel the onions and garlic, dice both finely. Knead the mince, egg, squeezed bun, half each of the onions and garlic, Italian herbs, approx. 1 teaspoon salt, approx. 1/4 teaspoon pepper and approx. 1/2 teaspoon chili powder.
Shape the minced meat into small balls with moistened hands.
Clean the chilli, cut lengthways, core, wash and cut into rings. Finely dice the bacon. Cook the pasta in 3–4 liters of boiling salted water (approx. 1 teaspoon of salt per liter) according to the instructions on the packet.
In the meantime, heat the oil in a large pan. Fry the meatballs all around for 3-4 minutes and remove them. Fry the bacon in the frying fat until crispy. Add the chili, the rest of the onions and garlic and sauté in them.
Stir in tomato paste and sauté briefly. Deglaze with tomatoes and juice. Bring to the boil and mash the tomatoes. Season with salt and pepper. Add meatballs to the sauce, bring to the boil again, simmer everything for 4–5 minutes.
To taste.
Wash the basil, shake dry, cut the leaves into thin strips. Grate the parmesan. Drain the pasta. Put the sauce back in the saucepan and mix everything. Serve and sprinkle with basil and parmesan.

Nutritional info

1 person approx:
  • 930 kcal
  • 47 g protein
  • 43 g fat
  • 87 g of carbohydrates

Categories & Tags