Fettuccine with veal meatballs, peas and mushrooms

I may have eaten a few meatballs before dinner

This was inspired by a recipe in La Mia Cucina Toscana by Pino Luongo. The recipe calls for deep frying the meatballs. Yum, but we’ve already done more than one fried recipe this year and we can’t go knocking on our friends door every time we want to fry something. Also, they’d notice if we stole it.

For the meatballs

  • 1 lb veal
  • about 1 cup breadcrumbs
  • 1 egg
  • 1/4 cup red wine
  • 2 tbsp fresh basil, chopped
  • 1/4 cup grated Romano
  • 2 cloves garlic, minced
  • 1 tbsp fresh tarragon, chopped

Combine all ingredients and stir to incorporate. If the meatballs feel too wet add more breadcrumbs. Form meatballs about the size of a jawbreaker. (About a 1/2 inch in diameter.) Add one to two tablespoons of olive oil to a large frying pan and set over medium heat. Once oil is hot add about half the meatballs. Brown on each side, rotating to cook evenly. The meatballs should take about five minutes to cook. Set cooked meatballs on a plate and repeat with the remaining meatballs.

For pasta

  • 1 lb fettuccine
  • 2 tbsp extra virgin olive oil
  • 1/2 medium onion, diced
  • 4 cups button mushrooms, sliced thin
  • 1 cup frozen peas
  • 1/4 cup sherry
  • 1/4 cup chicken or vegetable stock
  • 2 tbsp fresh chopped basil
  • 2 tbsp fresh chopped mint
  • 2 tbsp butter
  • salt/pepper to taste
  • 1/4 cup Romano

Heat the oil in a large skillet and saute onion and garlic . Cook until tender, about four minutes. Add mushrooms and season with salt and pepper. Cook about five minutes, or until mushrooms have released their water and are tender. Add peas and cook for another three minutes. Add stock, sherry, basil and mint. Cook for another five minutes, allowing the sauce to thicken. Adjust seasoning if needed. Add meatballs and toss to coat. Remove from heat, cover and set aside. Cook pasta until al dente, reserving about a quarter cup of the water. Drain pasta and stir into sauce, add butter and cheese and cooking liquid as needed.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Beef, Dinner, Food, Italian, Recipes and tagged , , , . Bookmark the permalink.

33 Responses to Fettuccine with veal meatballs, peas and mushrooms

  1. Amy says:

    This sounds and looks amazingly delicious. Thanks for sharing!

  2. That looks great. I usually think of meatballs with a tomato sauce, so this makes a delicious change!

  3. Meatballs always make me think of America. Italian gangsters seem to live on meatballs and pasta:)

  4. ChgoJohn says:

    I happen to enjoy meatballs and I don’t even like gangsta rap! This sounds like a great dish, Greg.

  5. Amy says:

    Looks delish!

  6. rsmacaalay says:

    That pasta looks good! Simple, easy but looks so mouth watering

  7. Mad Dog says:

    I could eat that now – delicious!

  8. ninabaydoun says:

    This is a must try recipe.. Thank you for sharing.

  9. Carolyn Chan says:

    Meatballs in a simple pasta – delicious !

  10. Nice! Just waiting for the peas now….

  11. Eva Taylor says:

    Very hearty recipe, Greg and I am very glad you did not deep fry the meat balls. I prefer mine seared and then oven baked anyway. The peas are an interesting addition, as is the mint. I am curious as to how this worked with the earthy mushrooms. Hope you have a great week.
    Eva http://kitcheninspirations.wordpress.com

  12. Love your recipe.. for some reason, it’s hard/almost impossible to find veal here.. I’m not sure why but this recipe makes me want to start phoning around for it!

  13. The perfect meal!

  14. This is nice and I do not mind some gravy also.

  15. This is so homey and comforting looking. Pasta & Meatballs, especially your perfect ones, are one of my favorite meals. Well done, my blogging friend.

  16. trialsinfood says:

    This looks utterly delicious!

  17. I love mixing up the meat in meatballs and veal sounds yummy – thanks for sharing! Have a Great Day!

  18. sallybr says:

    Another meatball recipe for my files! Cannot have enough….

    pretty nice recipe, I would love some for my dinner tonight!

  19. Caroline says:

    Yummmm sounds delicious. Love that you added red wine to the meatballs.

  20. Michelle says:

    I love meatballs but am not crazy about tomato sauce. So this looks perfect to me.

  21. Kristy says:

    Now a deep-fried meatball…that’s a meatball I might actually enjoy. The pasta looks great. πŸ™‚

  22. egg me on says:

    Of course you guys can’t have regular meatballs — but veal ones! Fantastic dish.

  23. That looks satisfying and fun! Love the addition of peas.

  24. zestybeandog says:

    This looks amazing! I love it! Dishes like this are so awesome!

  25. Yummy! I want some right now…..

  26. You guys always blog the most delicious dishes! Yum!

  27. Veal meatballs? Fancy!

  28. Deep fried meatballs eh?… Mr Chocolate loves fettucine and always complains he doesn’t get it enough. He’d weep with happiness if I served this up.

  29. delicio8 says:

    Mmmmmm, you’re making me hungry!

  30. Jessica says:

    The pasta sounds tasty! Peas and mushrooms are always welcome on my plate.

  31. Stitapragnya khadanga says:

    Tried and confirmed very good.

  32. Pingback: Sunday Suppers: Italian Night (Again!) | Rufus' Food and Spirits Guide

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