Bug Balls and Worms (Pasta with Meatballs)

By The Canadian Living Test Kitchen

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Bug Balls and Worms (Pasta with Meatballs)

This recipe makes 10 servings

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Nutritional Info
Per serving: about -
cal 541541 cal
pro 35 g35g pro
total fat 19 g19g total fat
sat. fat 7 g7g sat. fat
carb 57 g57g carb
fibre 5 g5g fibre
chol 113 mg113mg chol
sodium 813 mg813mg sodium
% RDI: -
calcium 1212 calcium
iron 3939 iron
vit A 99 vit A
vit C 1717 vit C
folate 4646 folate

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Ingredients

  • 1 lb bucatini pasta 1 lb bucatini pasta
  • Tomato Sauce:
  • 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
  • 1 onion , grated1 onion, grated
  • 3 cloves garlic , minced3 cloves garlic, minced
  • 2 bay leaves 2 bay leaves
  • 1 can (28 oz/796 mL) crushed tomatoes 1 can (28 oz/796 mL) crushed tomatoes
  • 1/2 tsp salt 1/2 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper
  • Bug Balls:
  • 2 eggs 2 eggs
  • 2 cloves garlic , minced2 cloves garlic, minced
  • 1/2 cup dry bread crumbs 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
  • 1 tsp dried thyme 1 tsp dried thyme
  • 1 tsp salt 1 tsp salt
  • 1 tsp pepper 1 tsp pepper
  • 2 lb lean ground beef 2 lb lean ground beef

Preparation

Tomato sauce: In large saucepan, heat oil over medium heat; fry grated onion, garlic and bay leaves, stirring occasionally, until onion is softened, about 2 minutes.

Add tomatoes, salt and pepper; reduce heat and simmer, stirring occasionally, until spoon drawn across bottom of pan leaves space that fills in slowly, about 30 minutes. Discard bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 2 days. Reheat to continue.)

Bug Balls: Meanwhile, in bowl, beat eggs; mix in garlic, bread crumbs, Parmesan cheese, thyme, salt, pepper and 2 tbsp (25 mL) water. Mix in beef. Shape by level tablespoonfuls (15 mL) into balls. Place 1/2 inch (1 cm) apart on 2 foil-lined rimmed baking sheets; flatten slightly. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)

Bake in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until no longer pink inside, about 10 minutes. Reserving 3 to 5 balls to decorate, add remaining balls to tomato sauce.

Meanwhile, in large saucepan of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain well and serve with sauce. Garnish with reserved balls.

Source : Canadian Living Magazine: November 2005

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