Cookingaround : Lumaconi Con Polpettine

Lumaconi Con Polpettine - Pasta With Meatballs

Well as hard as this recipe is to pronounce it is an awesome dish. I know that it takes a little more time to make it, but it is well worth it.

I just love pasta and with some type of meat with a nice tomato sauce, it just goes great together, always works out well. Try this with your Family or at your next Party and see if I am not correct. The only problem I can see with is dish is trying to keep up as it disappears, always make more so you won't run out.

Let me know how yours turned out.

***************************************************************************************************************

Recipe;

1/2 Pkg. - Lumaconi pasta

Meatballs
1 lbs. - Meat and pork ground
1 - Med. - Onion chopped
1/3 Cup - Breadcrumbs
2 to 3 Tbsp. - Parmesan cheese
2 Cloves - Garlic minced
1/4 Cup - Parsley
1 - Egg
1/4 Cup - Cooking oil

Tomato Sauce
1 Can - Tomato sauce
1 Sm. - Onion fine chopped
1 - Cloves - Garlic
2 Tbsp. - Tomato paste
1/2 Tsp. - Honey
1 Tbsp. - Olive oil

Salt and pepper to taste

1/2 Cup - Sour cream
1 Tbsp. - Oregano
1 Tbsp. - Basil

Parmesan cheese topping

For more information, please see video below.

***************************************************************************************************************

Just look at all the good things I have laid out for this recipe. With the meat mixed in with the tomato sauce and topped off with the cheese. It is out of this world with taste.

Don't forget to squeeze and roll the meat in order for it to hold together without it falling apart as it fries.

Make sure it is golden brown all around, be careful not to overcook them so they will not be hard and chewy.

We saute the meatballs with the sauce for it to soak into the meat and make them awesome. Give it some time to allow it to marinate all the flavors together.