Fettuccine with tomato sauce, Mozzarella and italian meatballs

Ingredients for 4-6

For pasta sauce

500gr homemade Fettuccine

1,5kg  cherry tomatoes

2 Mozzarella balls

2-4 anjouvis

2 garlic cloves

A bunch of Basil

½ chilli pepper

Olive oil

Salt

Pepper

For meatballs

500gr ground meat

1 yellow onion

1 garlic clove

Small bunch of parsley or 2tbsp dried

3tbsp Parmigiano cheese

1 egg

2dl breadcrumbs

½ lemon

Salt

Pepper

Barbecue spice

A few tbsp. Flour

Process

In a bowl mix meat, finely chopped onion, garlic and parsley, grated lemon zest and juice, grated cheese, breadcrumbs, egg, salt and pepper. Using hands, mix well for a couple of minutes. Form meatballs all roughly the same size.

Cover one big plate with a layer of flour and sprinkle over some barbecue spice. Roll the meatballs in the flour.

In non stick pan on medium heat, heat up some oil and fry the meatballs for a few minutes or until cooked through. Using tongs keep moving them in the pan while frying so that they fry evenly.

Wash and cut the tomatoes in halves. Finely chop garlic and chilli.

Fill a large pot with water and put it on a high heat until it starts to boil.

In a pan with high sides heat up some oil then add the anjouvis, garlic and chilli. Cook until garlic starts to get some colour and anjouvis dissolve, then add the tomatoes. Cook on medium to high heat until the sauce starts to thicken. Season with salt and pepper and add basil leaves. Turn off the heat. 
Tear the Mozzarella into small pieces. 

Cook the pasta for 2-3min, drain and mix in with the sauce and the Mozzarella.

Serve right away!

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