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Christian's one-pot pasta with meatballs

Based on 7 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g orecchiette
60 g Pecorino cheese
250 g canned white beans
bread roll
200 ml milk
garlic
onion
anchovies
3 tbsp capers
300 g ground meat
1 tsp mustard
egg
5 tbsp olive oil
150 ml white wine
400 ml vegetable broth
lemon
50 g unsalted butter
½ tsp sugar
parsley (for garnish)
salt
pepper

Utensils

  • grater
  • 2 bowls (small)
  • sieve
  • cutting board
  • knife
  • bowl (large)
  • large pot
  • fine grater
  • citrus press
  • spatula

Nutrition per serving

Cal
5196
Protein
341 g
Fat
324 g
Carb
214 g
  • Step 1/4

    • 60 g Pecorino cheese
    • 250 g canned white beans
    • bread roll
    • 200 ml milk
    • garlic
    • onion
    • anchovies
    • 3 tbsp capers
    • grater
    • 2 bowls (small)
    • sieve
    • cutting board
    • knife

    Grate pecorino cheese and set aside. Drain white beans and add bread roll to a bowl of milk. Finely chop garlic, onion, anchovies, and capers. Squeeze the softened bread roll to wring out some of the milk.

  • Step 2/4

    • 300 g ground meat
    • 1 tsp mustard
    • egg
    • salt
    • pepper
    • bowl (large)

    In a bowl, mix together the minced meat, half of the garlic, mustard, egg, chopped anchovies, chopped capers, and bread roll. Season with salt and pepper, then form the mixture into small balls.

  • Step 3/4

    • 5 tbsp olive oil
    • 150 ml white wine
    • lemon
    • 400 ml vegetable broth
    • 300 g orecchiette
    • 50 g unsalted butter
    • ½ tsp sugar
    • 250 g canned white beans
    • 3 tbsp capers
    • large pot
    • fine grater
    • citrus press
    • spatula

    Add some olive oil to a pot and cook the meatballs for approx. 5 min. Add onions and remaining garlic and fry until onions are glossy. Deglaze with white wine and let simmer for approx. 1 min. Then zest and juice the lemon, setting zest aside for later. Add vegetable broth and lemon juice to the pot and let simmer. Then add orecchiette, butter, remaining olive oil, sugar, salt, and pepper. After approx. 5 min., toss in beans and capers. Cook pasta until al dente.

  • Step 4/4

    • parsley (for garnish)

    Arrange pasta on plates and sprinkle with lemon zest. Garnish with parsley, pecorino cheese, and season with pepper. Enjoy!