Fusilli with Beef Meatballs, Zucchini and Tomato: Quick and Balanced
Discover this fusilli dish with beef meatballs, zucchini and tomato, a quick and balanced recipe perfect for a family dinner. The beef meatballs are perfectly browned, then simmered in a tomato sauce with tender zucchini and cherry tomatoes. Al dente fusilli pasta ties everything together for a flavorful result. This dish is a revisited classic, combining simplicity and indulgence. With fresh ingredients and controlled cooking times, you'll get a complete meal that everyone will enjoy. The touch of fresh basil adds an essential note of freshness. A recipe to add to your repertoire of easy and delicious dishes!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Mince the onion and chop the garlic. Cut the zucchini into half-rounds and the cherry tomatoes in half.
- 2
In a large pan, heat 1 tablespoon of oil. Brown the meatballs for 5-7 minutes then set aside.
- 3
In the same pan, sauté the onion for 3 minutes. Add the garlic for 30 seconds.
- 4
Pour in the tomato sauce, add the cherry tomatoes, salt, pepper. Simmer for 8-10 minutes over low heat.
- 5
Add the zucchini and cook for 5-6 minutes until tender.
- 6
Return the meatballs to the sauce and simmer for an additional 5 minutes.
- 7
Meanwhile, cook the fusilli al dente in boiling salted water. Drain, reserving some cooking water.
- 8
Add the drained pasta to the sauce. Mix for 1-2 minutes. Adjust with cooking water if needed.
- 9
Off the heat, add the chopped basil. Mix and serve hot.
- Use ready-made meatballs from the butcher to save time.
- For a lighter version, replace beef meatballs with chicken meatballs.
- For a more flavorful sauce, let it simmer 5 minutes longer over low heat with the lid on.
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