Fresh Pasta With Meatballs and Mushrooms Recipe

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Fresh Pasta With Meatballs and Mushrooms
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Ingredients
21
Count
Nutrition
679
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. DIRECTIONS.
  2. Place the meat in a large bowl, add the Parmigiano, egg yolk, bread crumbs, garlic, and parsley, and season well with salt and pepper. Mix thoroughly but delicately so as not to compress the meat, which would toughen it.
  3. Take a piece of the meat mixture about the size of a small grape and roll the mixture between the palms of your hands into a small ball. Place on a plate, and repeat with the remaining meat mixture.
  4. Line a large shallow plate with paper towels. Set aside.
  5. Heat 1 cup of the olive oil in a 10- to 12-inch skillet over medium heat. Place only as many meatballs in the pan as you can without crowding them and panfry until browned and crisp on one side, about 3 minutes. Flip and cook until the other side is browned and crisp, about 2 minutes more. Remove the meatballs from the pan with a spatula and place on the prepared plate to drain. Repeat with any remaining meatballs.
  6. Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Add the onion and sauté until translucent, about 4 minutes. Add the mushrooms, season with salt and pepper, and sauté 5 minutes. Add the peas, toss, and cook until the mushrooms release their liquid, about 2 to 3 minutes. Add the stock and mint and cook for another 5 minutes. Taste and, if necessary, adjust the seasoning. Add the meatballs, toss well, and set aside, covered, to keep warm.
  7. Fill a 10-quart stockpot with 7 quarts (6.6 liters) of water. Add 2 tablespoons kosher salt and bring to a boil. Add the pasta and cook until al dente.
  8. Reserve 1/2 cup of the cooking liquid, then drain the pasta and stir it into the sauce. Add the butter, the Parmigiano, and a few tablespoons of the reserved cooking water, and heat over very low heat. Taste and adjust the seasoning, then toss thoroughly, drizzling with more olive oil if desired.
  9. Wine: A young sparkling Prosecco from the Veneto may seem an unusual selection for meatballs, but because these are made with veal, it’s the perfect choice here.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 678.71 Kcal (2842 kJ)
Calories from fat 486.85 Kcal
% Daily Value*
Total Fat 54.09g 83%
Cholesterol 95.61mg 32%
Sodium 3192.34mg 133%
Potassium 382.81mg 8%
Total Carbs 32.4g 11%
Sugars 3g 12%
Dietary Fiber 1.76g 7%
Protein 13.57g 27%
Vitamin C 8mg 13%
Vitamin A 0.1mg 3%
Iron 1.8mg 10%
Calcium 43.8mg 4%
Amount Per 100 g
Calories 240.21 Kcal (1006 kJ)
Calories from fat 172.31 Kcal
% Daily Value*
Total Fat 19.15g 83%
Cholesterol 33.84mg 32%
Sodium 1129.84mg 133%
Potassium 135.48mg 8%
Total Carbs 11.47g 11%
Sugars 1.06g 12%
Dietary Fiber 0.62g 7%
Protein 4.8g 27%
Vitamin C 2.8mg 13%
Iron 0.7mg 10%
Calcium 15.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.7
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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