Italian meatballs with Pappadelle

Ingredients for Italian meatballs with Pappadelle

Instructions for Italian meatballs with Pappadelle

To prepare the Italian meatballs with Pappadelle recipe, please follow these instructions:

Form some meatballs as needed and size (We used Salsiccia sausage - 2 pieces of sausage = 20 small meatballs).
Step 5min for good warmth.
Cut eggplant, chili (green), 2-3 cloves of garlic & amp; An onion onion and put in a bowl.
Remove the meatballs from the forehead and put the "Eggplant mixture" on and simmer for 2-3 minutes. Add tomato sauce (We used Cal Valls - Spanish bio-organic tomato sauce) & amp; Dried oregano and simmer for 5 minutes.

Cook the pasta (Fuldkorns Pappadellebio) for 3 minutes until it is Al Dente.
Add the meatballs in the sauce and welcome!
Could possibly. Tear some dry cheese outwards.

tips:
Can also make a green bowl salad with onions & amp; Olive oil / apple vinegar dressing, as accessories. Green cabbage (number as needed) Olive oil Apple vinegar Salt & amp; Pepper 1 onion (cut into rings)