An authentic Italian pasta recipe made with small meatballs and fusilli pasta from Abruzzo region of central Italy.
Very similar this recipe will remind you spaghetti and meatballs. The difference is just forming the balls of meat into small flatten ovals named in Italian Polpettine which are very tiny, then using fusilli rather than spaghetti.
It's finally quicker than rolling each meatball between the palms of your hands, as you have to do for bigger ones.
1. Peal and wash the garlic then crush. Clean the parsley then mince.
2. Heat-up the extra-virgin olive oil in a large pan, wilt the garlic and the chili without browning. Add the minced tomatoes and a pinch of salt. Cook over low-medium heat for about 15 minutes.
1. Meanwhile put in a bowl both grounded meats, add the eggs, the grated pecorino and parmesan cheeses, the minced parsley (keep some aside as garnish). A pinch of salt and pepper, then blend well until all ingredients will be perfectly mixed.
2. Now you have to make the small meatballs which are easy to shape and will cook quickly. take a handful of the meat mixture and work directly over the frying pan. Pinch off pieces no longer than a small grape and flatten them slightly.
3. Fry the meatballs in abundant hot oil, then drain them from the oil. Once ready add the fried meatballs to the tomato sauce and keep cooking for about 10-15 minutes.
4. Cook the pasta in abundant water as usual, then drain. In a large pasta bowl mix the tomato sauce with the fusilli and sprinkle a little parsley over the top as a garnish.
Pasta recipe fusilli and meatballs is ready!