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. 1 lb ground beef
2. 1 onion, finely chopped
3. 2 garlic cloves, minced
4. 1/4 cup fresh parsley, chopped (or tbsp dried parsley)
5. 1/2 tsp salt
6. 1/2 tsp black pepper
7. 1/4 tsp red pepper flakes (optional, for some heat)
8. 2 tbsp olive oil (for frying)
9. 1 mashed tomato
10. tablespoon tomato paste
11. tablespoon parsley
12. Salt, to taste
13. turmeric
14. sweet red pepper
15. ginger
16. chili
17. a little bite of ghee
18. hot water
19. vermicelli pasta
20. 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 heat for 15 minutes, then add the desired amount of vermicelli. When the vermicelli is almost cooked, form the meat into balls, let them cook until done, then serve hot as a lunch or dinner meal.