Gourmet Food Delivery & Organic Food Online | Pastamoré

Recipe Main Cat | Fettuccine and Meatballs

Sometimes a pasta sauce made from fresh tomatoes is a delicious choice.  Other times, you may want the kind of sauce that your mother or grandmother may have made.  This recipe was written towards this direction, and delivers a sauce that is quick, simple, delicious, and just the right consistency.

This recipe is also a great example of a variety of our products being used together to create delicious flavors.  The meatballs have a bit of Pastamore Traditional Barrel-Aged Balsamic Vinegar in them, and this offers a nice hint of sweetness.  The sauce contains our Pastamore Basil Parmesan Dipping Oil, and it is served over our Pastamore Garlic Chive Fettuccine.  This recipe is very reminiscent of early American style Italian cuisine, and it delivers a flavor that could bring up delicious memories.


Servings - 4

1 - 12 oz package Pastamore Garlic Chive Fettuccine


1 lb - 85/15 ground beef
1/2 C - bread crumbs
1 - egg, beaten
1/2 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 tsp - salt
1/8 tsp - black pepper
1/4 tsp - dried oregano
1/4 tsp - red pepper flake

26 oz - strained tomatoes (Pomi brand used specifically in this recipe)
2 Tbsp - Pastamore Basil Parmesan Dipping Oil
1 tsp - salt
1/4 tsp - red pepper flake
1/8 tsp - black pepper


1.  Preheat oven to 375ºF.

2.  Combine the ground beef, beaten egg, and Pastamore Traditional Barrel-Aged Balsamic Vinegar into a large bowl.  Mix until evenly distributed.  Add the bread crumbs and the spices, and mix until completely mixed.  Roll into meatballs approximately 1 oz in size (15-16 total), and place onto a thick-bottomed baking sheet or dish.

3.  Place a large pot of water on the stove (minimum 1 gallon of water) over high heat, and bring to a boil.

4.  While the water is heating, place the meatballs into the oven.  Cook time should be around 20 minutes, or when the meatballs reach a minimum internal temperature of 155ºF.

5.  Place a medium sized pot on the stove over medium-high heat.  Add all of the components of the sauce.  Bring to a boil, and reduce to a simmer.  Season to taste.

6.  Once the water is boiling, add the pasta.  Cook for 5-8 minutes, or until the desired doneness has been reached.  Once cooked, drain the pasta using a colander. 

7.  To serve, plate the pasta and top with the meatballs.  Ladle the sauce over the top, and garnish with basil if desired.


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