The Dirty Stall

Pappardelle with meatballs

Posted on: May 21, 2011

This is a pretty simple dish, just meatballs with pasta. I’m using a different type of pasta called the pappardelle, which is a much wider version of the fettuccine. They are typically used for dishes with a thick sauce, such as wild boar ragu.

This is also the first time I’m trying out fennel in the pasta sauce, as you can see below.

Finally found some San Marzano plum tomatoes, reckoned by many to be best for making Italian sauces

1 onion is also diced up

Then added together with the diced fennel, leek and garlic, seasoned with salt.

Put into the oven to roast at 180°C for about 45 mins to 1 hour

By then the vegetables will be soft and have started to caramelise. Stir in 2 tbsp of brown sugar and same for red wine vinegar, then return to the oven for another 20 mins.

Next puree the tomatoes and add to the pot.

Add in 1 bay leaf, 3 thyme sprigs, 10 black peppercorns and 1 smashed garlic clove. Season with salt & pepper, then return to the oven for 1.5 hrs, stirring every 30 mins and tasting for correction.

At the end you should have a pretty rich oven-roasted tomato sauce

Add sauteed diced onions to the minced beef and pork mix

Follow up with 1/4 cup of dried bread crumbs, parsley, garlic and 1 egg. Mix gently until everything is evenly spread then sprinkle some salt.

Stuff a small piece of mozzarella into the center of each meatball.

Once they’re all done, bake them in the oven at 220°C for about 15 mins

They should be nicely browned on the outside by then, and hopefully juicy on the inside!

Here’s the pappardelle, simply follow instructions on the packet to cook them. I recommend tossing them with some butter, lemon juice and parsley.

And here’s the pappardelle with meatballs, garnished with some oregano.

6 Responses to "Pappardelle with meatballs"

Stuffed meatballs with mozzarella?!?! Haha no need to go ikea eat meatballs already!

Hahaha I think I should have added in some paprika also

Wow! are u singaporean? U are a chef at a restaurant?
the meatball stuff with Moozzaerlla and then baked! wow. do you happen to have a picture of one cut into half after baking?

Haha yah I’m a local but I’m not a chef, just someone who likes to cook. Unfortunately I don’t have any pics of the meatball after baking, ate them too fast lol

My only tip is to put much more mozzarella inside because it really shrinks after it melts.

where did you get the San Marzano plum tomatoes?

I got them from Huber’s at Dempsey. I believe Jones the Grocer there also stocks them but it comes and goes.

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