Oh goodness! This Fettuccine with Garlicky Meatballs might just be heaven on a plate! Kicked up in flavor, this will be your new spaghetti & meatball dinner idea!
I am not a big spaghetti and meatballs fan, so I was really surprised that I LOVED these guys! I prefer not to make the actual spaghetti noodles for meals because 1. they are hard for my kids to eat, especially the little guy and 2. apparently my husband has an aversion to the noodles also. He really dislikes angel hair! (Who knew?!?) So I normally stick to rotini or Mostaccioli noodles. I have to say I am a huge fan of the fresh fettuccine noodles. They worked great and everyone was happy! Including me! I am now a meatball lover…as long as they follow this recipe :)
Supplies Needed for Fettuccine with Garlicky Meatballs:
A tip to make uniformly sized meatballs is to use an ice cream or cookie scoop. You get roughly the same amount of meat mixture each time and it makes the meatballs uniform in size and cook evenly!
As you boil the water and cook the fettuccine, you make the meat mixture and form the meatballs. The meatballs then get a quick sear on all sides and then they chill in the pot, soaking in the marinara until they are cooked through.
This recipe is super easy by using the store bought refrigerated fettuccine which cooks in no time and tastes great as well as store bought Jar marinara. My favorite is Ragu – Thick & Hearty! So flavorful!
I served this pasta dish with Fresh Garlic Bread and a garden salad. I can’t wait to make it again! It was delicious!
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Recipe for Garlicky Meatballs & Fettuccine
Fettuccine with Garlicky Meatballs
Ingredients
- 9 ounces Fettuccine, refrigerated, fresh
- 12 ounces Ground Sirloin
- 1/2 cup Panko
- 1/4 cup Grated Parmesan Cheese
- 3 cloves garlic, minced
- 1/2 tsp onion bits
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp Pepper
- 1 each egg, large
- 1 jar Marinara Sauce
Instructions
- Cook the pasta according to the directions in a stock pot. Before draining pasta water, reserve 1/3 cup.
- Combine ground sirloin, panko, parmesan cheese, garlic, onion bits, onion powder, salt, pepper and egg in mixing bowl and mix together.
- Form meat mixture into meatballs of uniform size. (Mine were about golfball size)
- Heat olive oil in large skillet over medium-high heat. Add meatballs and sear until brown on all sides.
- Reduce heat to medium-low and add marinara sauce and the reserved pasta water.
- Cover and cook for 11 minutes or until the meatballs are cooked through.
- Layer the fettuccine with the meatballs and marinara sauce. Top with parmesan cheese.
Comments & Reviews
Halie says
It looks very delicious and since then, I’ve been a fan of meatballs plus garlic. Totally mouthwatering! Thanks for sharing the recipe!
Maureen says
Che,
Hey Girl! How’s it goin’? It seems like you are getting settled all right. The meatballs sound great and I will have to try them sometime. Here is a tip – if you have the time, double or triple the meaball recipe. Go ahead and make up the meatballs and cook them, then divide into meal size amounts. Freeze! Dinner on the quick when life is too fast or much. You will be glad that you did all this ahead of time.
I also liked the cabinet update. I hadn’t seen the contact paper at stores yet. What else are you planning on doing? I found the coolest wall treatment at Lowes. They are plastic sheets that look like embossed metal and they glue to the walls. I am going to use mine for a backsplash to update my kitchen.
I hope all is well and that you are getting settled. Moving Sucks!
Maureen
Noosh says
I made this for my husband the other night but I changed ground sirloin to hard tofu because my husband is a vegetarian. :P