Orecchiette with Meatballs: Recipe from Puglia
User Reviews
5
58 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Servings
4
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Calories
974 kcal
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Course
Main Course
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Cuisine
Italian
Orecchiette with Meatballs: Recipe from Puglia
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Orecchiette with Meatballs from Puglia features tender small meatballs made from veal and pork, cooked in a tomato sauce with cherry tomatoes and passata. The dish combines the slightly chewy pasta with savory meatballs richly flavored with pecorino and parsley. The sauce is simmered to meld flavors, and the dish is finished with grated cheese and optional chili flakes for gentle heat.
Description
This recipe balances small veal and pork meatballs with a fresh tomato sauce made from cherry tomatoes, tomato passata, and sautéed onion in olive oil. Pecorino cheese and parsley in the meatball mixture add savory depth. The meatballs are browned before simmering in the sauce, which cooks slowly to develop flavor.
Orecchiette pasta, known for its ear-like shape, holds the sauce well and contrasts the soft meatballs. The dish is optionally finished with grated cheese, like parmigiano or ricotta salata, and chili flakes for a subtle spicy touch.
Meatballs and sauce can be prepared ahead and stored refrigerated or frozen. Reheating with added cheese in a hot oven refreshes the dish. If orecchiette is unavailable, similar short pastas like cavatelli or casarecce work well.
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Ingredients
- 400 g orecchiette pasta 14oz) I used orecchiette maritate by Benedetto Cavalieri
For meatballs
- 200 g veal 7oz, or beef, ground
- 200 g ground pork (7oz)
- 1-2 egg 1 large 2 small
- 50 g pecorino cheese 2oz) grated
- 100 g breadcrumbs (4oz) soaked in a little milk
- 1 glass milk
- 1 handful parsley chopped, fresh
- salt to taste
- olive oil as required
For tomato sauce
- 250 g cherry tomato 9oz) or datterini (cut in halves
- 320 g tomato passata 11oz) I used polpa by Mutti, or polpa
- 1 onion peeled and finely chopped
- 3-4 tablespoon extra virgin olive oil
- salt for pasta and to taste
- pecorino cheese grated (as required, or ricotta salata cheese
- red chili flakes optional, peperoncino
Instructions
- Peel and finely chop the onion. Wash and half the cherry tomatoes. Wash and chop the parsley. Soak the breadcrumbs in a little milk.
- Brown the peeled and chopped onion in a little olive oil until it softens, add the chopped small tomatoes. Once the tomatoes also start to soften add the tomato passata or polpa and salt, cook for about 20 minutes. Add pepper to taste.
- While the sauce is simmering make the meatballs. Put the ground meat, the breadcrumbs soaked in milk, the pecorino cheese, the chopped parsley and a little salt in a bowl and mix and knead together well. Add the eggs and milk and mix and knead everything together well.
- Make the meat mixture into very small meatballs. You can use a small spoon to measure out the quantity of meat for each meatball or roll a generous handful of the meat mixture into a sausage shape and cut of the required amount and roll between your hands. Once the meatballs are ready, brown them in hot oil and drain them on kitchen paper to remove the excess oil.
- Add the meatballs to the sauce and cook for 10-15 minutes over a medium heat. Meanwhile, put a pot of water on to boil for the pasta. Once it boils, add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready, drain it and add to the sauce. Mix everything together well and serve sprinkled with more pecorino or ricotta salata and some peperocino flakes if required.
Notes
- Meatballs and sauce can be made up to 2-3 days ahead and kept refrigerated or frozen for longer storage.
- Reheat assembled dish in a hot oven with grated Parmigiano to refresh flavors and texture.
- If orecchiette is unavailable, substitute with similar shaped short pasta such as cavatelli, casarecce, or penne.
Nutrition Information
Show Details
Calories
974kcal
(49%)
Carbohydrates
108g
(36%)
Protein
43g
(86%)
Fat
41g
(63%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
19g
(95%)
Trans Fat
1g
(50%)
Cholesterol
133mg
(44%)
Sodium
470mg
(20%)
Potassium
1198mg
(25%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
1009IU
(20%)
Vitamin C
26mg
(29%)
Calcium
324mg
(32%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 974 kcal
% Daily Value*
| Calories | 974kcal | 49% |
| Carbohydrates | 108g | 36% |
| Protein | 43g | 86% |
| Fat | 41g | 63% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 470mg | 20% |
| Potassium | 1198mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 1009IU | 20% |
| Vitamin C | 26mg | 29% |
| Calcium | 324mg | 32% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
58 reviews
Excellent
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