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Pâtes aux Boulettes Juteuses et Légumes en Sauce Tomatée

Juicy meatballs and vegetables served with pasta in a rich tomato sauce—this comforting and easy-to-make dish is perfect for a satisfying family meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 500 g ground meat beef or beef/veal mix
  • 1 large egg
  • 60 g breadcrumbs
  • 2 cloves garlic finely minced
  • 2 tbsp fresh parsley chopped
  • 2 tbsp Parmesan cheese grated, optional but recommended
  • 1 tsp sweet paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
For the Sauce and Pasta
  • 320 g pasta such as fusilli or penne
  • 1 medium zucchini cut into half-moons
  • 1 red bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 120 g fresh mushrooms sliced
  • 400 g crushed tomatoes
  • 1 tbsp tomato paste
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil or fresh
  • 1 tsp sugar
  • salt and pepper to taste

Equipment

  • Large bowl
  • Large skillet
  • Large Pot

Method
 

  1. Step 1: In a large bowl, combine ground meat, egg, breadcrumbs, minced garlic, fresh parsley, Parmesan (if using), paprika, salt, and pepper. Mix vigorously with your hands until well combined. Form small meatballs, about 20-25g each. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the meatballs and brown them on all sides for 5 to 7 minutes until golden, but not necessarily cooked through. Remove and set aside on a plate.
  2. Step 2: Do not clean the skillet. Add 1 tbsp olive oil if needed, then sauté the minced garlic for 30 seconds. Add the red and yellow bell peppers (strips), zucchini (half-moons), and sliced mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, until slightly tender.
  3. Step 3: Pour in the crushed tomatoes, tomato paste, oregano, basil, sugar, along with salt and pepper to taste. Mix well. Gently return the reserved meatballs to the sauce. Bring to a gentle boil, then reduce heat and simmer on low for 15 to 20 minutes, stirring occasionally.
  4. Step 4: While the sauce simmers, cook the pasta. In a large pot, bring a large volume of water to a boil and salt generously. Add pasta and cook according to package directions, usually 8 to 12 minutes, until al dente. Drain and set aside.
  5. Step 5: Add the cooked pasta directly to the skillet with the sauce and meatballs. Gently mix to ensure every strand of pasta is coated with the flavorful sauce.
  6. Step 6: Serve immediately and hot! For an extra gourmet touch, you can generously sprinkle grated Parmesan cheese before serving. A drizzle of extra virgin olive oil and a few fresh basil leaves will also work wonders.

Notes

Customize this dish by using ground chicken, pork/veal, or vegetarian meatballs (lentils/mushrooms). Add other vegetables like carrots, spinach, or eggplant. For an extra cheesy touch, add mozzarella to the sauce. Experiment with spices like Espelette pepper, fresh thyme, or a bay leaf. Store leftovers in an airtight container in the fridge for 3-4 days. Sauce and meatballs can be frozen for up to 3 months; cook fresh pasta when serving.