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The decorative meatballs flavoured with Mediterranean spices will attract even the most demanding guests, and combined with pasta it will be an ideal lunch for little swimmers during the summer months.

Ingredients

500 g minced meat (veal and pork)
2 teaspoons Vegeta Mediterranean
1 teaspoon salt
3 tablespoons SMS olive oil
500 ml Tomato Puree Podravka
150 ml dry white wine
400 g Penne pasta Podravka
1 tablespoon chopped parsley

Preparation For this recipe you only need imagination!

Medium complexity 6 Persons40 min

  • 1 Cook the pasta in water seasoned with salt, cool it under cold running water and drain.
  • 2 Add Vegeta Mediterranan and ½ teaspoon salt to the meat and mix well all ingredients. Shape the mixture into medium sized balls.
  • 3 Put olive oil in large well heated skillet, add the prepared meatballs and fry them for ca. 5 minutes or until becoming nice golden colour.
  • 4 While baking the meatballs do not turn them by hand, just shake the pan.
  • 5 Add tomato puree, white wine, ½ teaspoon salt and bring it to boil then cook for about 6-7 minutes on a medium-high heat.
  • 6 Add chopped parsley, boiled pasta, stir well all together and serve.

Advice

If the sauce has a mildly bitter taste, add some sugar.

Nutritional values

Nutrient Measuring unit Quantity F RDA (%) M RDA (%)
Phosphor mg 246.01 31 31
Calcium mg 74.26 7 7
Potassium mg 1286.65 35 35
Pantoten acid mg 1.8 26 26
Niacin mg 13.44 96 67
Vitamin D μg 10 5 5
Vitamin A μg 2550.33 64 51
Salt g 3.17 0 0
Total proteins g 22.37 - -
Diet fibres g 4.85 - -
Total carbohydrates g 24.99 - -
Total fat g 13.96 - -

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