• 2 Ratings

These meatballs, inspired by the Italian classic osso buco, are tucked into a bed of pasta. This Americanized version is accented with a chunky sauce of carrots, onion, and fennel.

Source: Better Homes and Gardens
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Meatballs in Pasta Nests

Ingredients

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Directions

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  • In a large bowl combine egg, bread crumbs, garlic, sage, salt, and pepper. Add ground meat; mix well. Shape into 1-inch meatballs.

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  • In a large skillet cook meatballs in hot oil over medium heat for 8 to 10 minutes or until brown on all sides and cooked through (160°F). Remove meatballs from skillet, reserving drippings for use in Lemony Vegetable Sauce. Cover meatballs and keep warm.

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  • In a large saucepan or Dutch oven cook vermicelli nests according to package directions, stirring snipped fennel leaves and lemon peel into cooking water. Using a slotted spoon, carefully transfer nests to a colander to drain. Meanwhile, prepare Lemony Vegetable Sauce.

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  • To serve, divide vermicelli nests among dinner plates. Top with sauce and meatballs. If desired, garnish with fennel leaves.

Nutrition Facts (Meatballs in Pasta Nests)

352 calories; 16 g total fat; 4 g saturated fat; 97 mg cholesterol; 411 mg sodium. 31 g carbohydrates; 6 g fiber; 21 g protein; 2672 IU vitamin a; 12 mg vitamin c; 61 mg calcium; 2 mg iron;

Lemony Vegetable Sauce

Ingredients

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Directions

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  • Add olive oil to the reserved drippings in skillet used for cooking meatballs. Add carrots, onion, fennel, salt, and black pepper. Cook and stir over medium heat for 2 minutes. Remove from heat. Stir in parsley and lemon peel.

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Reviews

2 Ratings
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  • 4 star values: 2
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