I have tried many times to find a suitable side dish for meatballs, and when I came across the red pepper pasta, it seemed just right. They are tasty, colorful, and pair well with the tomato sauce in which the meatballs simmer at the end. This recipe is not complicated and always turns out well, even if you don't have much time available.
Quick info
Total time: about 1 hour
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Servings: 4-5
Difficulty: easy
Recipe type: main dish, suitable for lunch or dinner
Ingredients
1 bag of red pepper pasta
500 g minced meat
1 small onion
1 small head of garlic
1 egg
salt
pepper
a little dried thyme
2 slices of bread
some tablespoons of flour (for coating the meatballs)
green herbs (to taste, usually parsley)
oil for frying
500 ml tomato juice
2 bay leaves
Preparation method
1. For the meatballs, prepare a large bowl. Put the minced meat, finely chopped onion, crushed garlic, egg, salt, pepper, a little dried thyme, and chopped herbs.
2. Tear the crust from two slices of bread and soak it in a little milk. Squeeze it well and add it to the meat.
3. Mix everything by hand until the mixture becomes homogeneous and easy to shape.
4. Form round or flat meatballs, according to your preference. I prefer to make them a bit smaller so they cook evenly.
5. Coat each meatball in flour, shaking off the excess.
6. Heat oil in a pan and fry the meatballs on both sides over medium heat. Don’t crowd them, so they don’t stick together. Remove them to a plate lined with paper towels.
7. For the sauce, use two tablespoons of clean oil, preferably from what’s left after frying. Put it in a pot along with the tomato juice, bay leaves, and a little salt (if the juice is not already salty).
8. Let the sauce simmer over low heat, uncovered, until it thickens slightly. Usually, 10-15 minutes is enough.
9. Remove the bay leaves from the sauce, then add the fried meatballs to the pot. Let them simmer for another 4-5 minutes to absorb the sauce.
10. Cook the red pepper pasta according to the instructions on the package. Drain well.
11. Serve the meatballs with sauce alongside the cooked pasta.
Why I make this recipe often
I choose this recipe because it doesn’t require complicated techniques or hard-to-find ingredients. The red pepper pasta adds a bit of color to the plate and the meatballs remain tender and tasty even after a few hours. It’s great for days when you don’t want to spend much time in the kitchen, but still want a hearty meal.
Tips and variations
Tips
- Don’t make the meatballs too large; they risk being raw in the middle.
- If you have time, let the meatball mixture chill in the fridge for 20 minutes – it helps with shaping.
- Drain the pasta well after boiling, so it doesn’t dilute the sauce when serving.
Substitutions
- You can use any type of minced meat – pork, beef, or a mix.
- If you don’t have fresh herbs, dried ones work too.
- Plain pasta is an option if you can't find red pepper pasta, but you lose a bit of color and flavor in the end.
Variations
- You can make baked meatballs from the same mixture if you want to reduce oil.
- The sauce can be enriched with a bit of garlic or smoked paprika if you want something different.
- Pasta can be replaced with mashed potatoes or rice for a classic variation.
Serving ideas
- Meatballs with pasta are good both hot and at room temperature.
- You can sprinkle fresh parsley or a little grated cheese on top.
- A simple salad with tomatoes and cucumbers is suitable alongside.
Frequently asked questions
1. Can I make the meatballs in advance and keep them in the fridge?
Yes. Fried meatballs keep well in the fridge for 2-3 days in a covered container. You can add the sauce just when you want to serve them.
2. Can I freeze the meatballs?
They can be frozen raw or fried, but without the sauce. After thawing, you can reheat them and add them to freshly made sauce.
3. What type of meat do you recommend for the meatballs?
You can use pork, beef, or a mix. Pork or a mix with beef makes for more tender meatballs. Using only beef results in firmer meatballs.
4. Can I fry the meatballs in less oil or bake them?
Meatballs can also be made in the oven, on parchment paper, at 200°C for 20-25 minutes. They will be a bit drier but lighter.
5. If I can’t find red pepper pasta, what type of pasta should I use?
Any short pasta, like penne, fusilli, or spirals, works well. It doesn’t affect the structure of the recipe.
Nutritional values
Estimate for one serving (out of 4):
- Calories: approx. 500-550 kcal
- Protein: 25-30 g
- Carbohydrates: 55-60 g
- Fat: 18-22 g
Values depend on the meat used, how much oil remains on the meatballs, and the type of pasta. The tomato sauce adds a few extra calories.
Storage and reheating
Meatballs with sauce can be stored in the fridge in a container for 2-3 days. They can be reheated on low heat or in the microwave, covered, to prevent drying out. Plain pasta can be stored separately, but not for more than 2 days – after that, they become dry. If you want to reheat them, add a tablespoon of water when warming them up. The recipe doesn’t lend itself well to long-term storage or freezing once everything is mixed.
Quick info
Total time: about 1 hour
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Servings: 4-5
Difficulty: easy
Recipe type: main dish, suitable for lunch or dinner
Ingredients
1 bag of red pepper pasta
500 g minced meat
1 small onion
1 small head of garlic
1 egg
salt
pepper
a little dried thyme
2 slices of bread
some tablespoons of flour (for coating the meatballs)
green herbs (to taste, usually parsley)
oil for frying
500 ml tomato juice
2 bay leaves
Preparation method
1. For the meatballs, prepare a large bowl. Put the minced meat, finely chopped onion, crushed garlic, egg, salt, pepper, a little dried thyme, and chopped herbs.
2. Tear the crust from two slices of bread and soak it in a little milk. Squeeze it well and add it to the meat.
3. Mix everything by hand until the mixture becomes homogeneous and easy to shape.
4. Form round or flat meatballs, according to your preference. I prefer to make them a bit smaller so they cook evenly.
5. Coat each meatball in flour, shaking off the excess.
6. Heat oil in a pan and fry the meatballs on both sides over medium heat. Don’t crowd them, so they don’t stick together. Remove them to a plate lined with paper towels.
7. For the sauce, use two tablespoons of clean oil, preferably from what’s left after frying. Put it in a pot along with the tomato juice, bay leaves, and a little salt (if the juice is not already salty).
8. Let the sauce simmer over low heat, uncovered, until it thickens slightly. Usually, 10-15 minutes is enough.
9. Remove the bay leaves from the sauce, then add the fried meatballs to the pot. Let them simmer for another 4-5 minutes to absorb the sauce.
10. Cook the red pepper pasta according to the instructions on the package. Drain well.
11. Serve the meatballs with sauce alongside the cooked pasta.
Why I make this recipe often
I choose this recipe because it doesn’t require complicated techniques or hard-to-find ingredients. The red pepper pasta adds a bit of color to the plate and the meatballs remain tender and tasty even after a few hours. It’s great for days when you don’t want to spend much time in the kitchen, but still want a hearty meal.
Tips and variations
Tips
- Don’t make the meatballs too large; they risk being raw in the middle.
- If you have time, let the meatball mixture chill in the fridge for 20 minutes – it helps with shaping.
- Drain the pasta well after boiling, so it doesn’t dilute the sauce when serving.
Substitutions
- You can use any type of minced meat – pork, beef, or a mix.
- If you don’t have fresh herbs, dried ones work too.
- Plain pasta is an option if you can't find red pepper pasta, but you lose a bit of color and flavor in the end.
Variations
- You can make baked meatballs from the same mixture if you want to reduce oil.
- The sauce can be enriched with a bit of garlic or smoked paprika if you want something different.
- Pasta can be replaced with mashed potatoes or rice for a classic variation.
Serving ideas
- Meatballs with pasta are good both hot and at room temperature.
- You can sprinkle fresh parsley or a little grated cheese on top.
- A simple salad with tomatoes and cucumbers is suitable alongside.
Frequently asked questions
1. Can I make the meatballs in advance and keep them in the fridge?
Yes. Fried meatballs keep well in the fridge for 2-3 days in a covered container. You can add the sauce just when you want to serve them.
2. Can I freeze the meatballs?
They can be frozen raw or fried, but without the sauce. After thawing, you can reheat them and add them to freshly made sauce.
3. What type of meat do you recommend for the meatballs?
You can use pork, beef, or a mix. Pork or a mix with beef makes for more tender meatballs. Using only beef results in firmer meatballs.
4. Can I fry the meatballs in less oil or bake them?
Meatballs can also be made in the oven, on parchment paper, at 200°C for 20-25 minutes. They will be a bit drier but lighter.
5. If I can’t find red pepper pasta, what type of pasta should I use?
Any short pasta, like penne, fusilli, or spirals, works well. It doesn’t affect the structure of the recipe.
Nutritional values
Estimate for one serving (out of 4):
- Calories: approx. 500-550 kcal
- Protein: 25-30 g
- Carbohydrates: 55-60 g
- Fat: 18-22 g
Values depend on the meat used, how much oil remains on the meatballs, and the type of pasta. The tomato sauce adds a few extra calories.
Storage and reheating
Meatballs with sauce can be stored in the fridge in a container for 2-3 days. They can be reheated on low heat or in the microwave, covered, to prevent drying out. Plain pasta can be stored separately, but not for more than 2 days – after that, they become dry. If you want to reheat them, add a tablespoon of water when warming them up. The recipe doesn’t lend itself well to long-term storage or freezing once everything is mixed.