How to Make Vermicelli with Meatballs in 20 Minutes
Introduction
Meatball noodles are a hearty and delicious dish that combines thin, delicate pasta with tender, flavorful meatballs. The noodles soak up the rich, often tomato-based sauce, while the meatballs seasoned with herbs and spices add a hearty and satisfying element.
This dish can be customized with a variety of seasonings, and the result is a warm, satisfying meal that’s perfect for any occasion. It’s a simple and delicious way to combine the comforting qualities of pasta with the creamy richness of meatballs.
Ingredients:
- 1 lb ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped (or 1 tbsp dried parsley)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for some heat)
- 2 tbsp olive oil (for frying)
- 1 mashed tomato
- tablespoone tomato paste
- tablespoone parsley
- Salt, to taste
- turmeric
- sweet red pepper
- ginger
- chili
- a litle bite oh ghee
- hot water
- vermicelli pasta
- 1 tbsp olive oil
How to prepare
Put a little olive oil in the pressure cooker, then cut the onion into small pieces and leave it until it wilts, then add the crushed garlic, crushed tomatoes, tomato paste, then the spices (salt, ginger, turmeric, hot pepper, paprika…), parsley and ghee, then pour in the hot water and parsley.
Leave the pot on the fire for a quarter of an hour, then pour the desired amount of vermicelli, when it is almost done, clean the meat into balls, leave the meat to cook and serve it hot as a lunch or dinner meal
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