Skip to content
Menu
Timballo di Polpettine (Meatball Pasta Bake)
Main

Timballo di Polpettine (Meatball Pasta Bake)

1 h 30 minServes 6Nutri-Score C€€
from @the_pastaqueen11 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • short pasta (such as rigatoni or penne)Grains400 g
  • ground beef (for the meatballs)Meat400 g
  • breadcrumbsBakery60 g
  • egg (for the meatball mixture)Dairy1 piece
  • parmesan (grated)Dairy60 g
  • garlic (cloves, minced)Produce2 pieces
  • parsley (chopped)Produce10 g
  • olive oilPantry30 ml
  • tomato puree (for the sauce)Pantry700 ml
  • onion (finely chopped)Produce1 piece
  • basil (fresh leaves)Produce10 g
  • saltSpices8 g
  • black pepper (ground)Spices2 g
  • mozzarella (diced or torn)Dairy250 g

per serving

Nutrition

481kcal

Carbs
57 g
Proteins
24 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Stockpot
  • Mixing bowl
  • Baking dish
  • Colander
  • Oven

step by step

Method

  1. Make the meatballs

    • In a bowl, combine the ground beef, breadcrumbs, egg, grated parmesan, garlic, parsley, salt and pepper.
    • Mix until evenly combined, then roll into small meatballs.
    Step 1

  2. Brown the meatballs

    • Heat the olive oil in a frying pan and brown the meatballs on all sides.
    • Set them aside; they will finish cooking in the oven.
    Step 2

  3. Make the tomato sauce

    • In the same pan, soften the onion in the oil.
    • Add the tomato puree, season with salt and simmer, then stir in the basil.
    Step 3

  4. Cook the pasta

    • Boil the pasta in salted water until very al dente.
    • Drain it and toss with part of the tomato sauce.
    Step 4

  5. Assemble the timballo

    • Layer the pasta, meatballs, tomato sauce and mozzarella in a baking dish.
    • Finish with a final layer of sauce, mozzarella and grated parmesan.
    Step 5

  6. Bake

    • Bake in a preheated oven at 180 °C until golden and bubbling.
    • Let it rest a few minutes before serving.
    Step 6
Get Mezze