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Mutton meat balls and fusilli pasta in tomato emulsion
Mutton meat balls and fusilli pasta in tomato emulsion

Before you jump to Mutton meat balls and fusilli pasta in tomato emulsion recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got insight from reading it, now let’s go back to mutton meat balls and fusilli pasta in tomato emulsion recipe. You can cook mutton meat balls and fusilli pasta in tomato emulsion using 21 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Mutton meat balls and fusilli pasta in tomato emulsion:
  1. Prepare Meat balls:
  2. Use 500 gms Mutton mince:
  3. Use 200gms Breadcrumbs:
  4. Get 150ml Milk:
  5. Prepare 5 slices Stale/fresh bread:
  6. Use 80 gm Minced onion:
  7. Provide 100gms Minced garlic:
  8. Get 40 gms Italian seasoning:
  9. Use 4 Eggs: whole plus 1 yolk
  10. Get as per taste Salt and pepper powder
  11. Use Tomato Emulsion Sauce
  12. You need 800 gms tomatoes
  13. Get 100 ml olive oil(regular oil is also fine)
  14. Use 10-15 Whole Garlic cloves
  15. Provide 1 Onion : medium sized
  16. Get as per taste Salt and pepper
  17. Use as required Optional : basil leaves
  18. Take Pasta:
  19. Prepare 600 gms Your choice of pasta:
  20. Take as required Water
  21. Prepare as required Sufficient salt to make the water salty
Instructions to make Mutton meat balls and fusilli pasta in tomato emulsion:
  1. For the meat balls, sautee the onion and garlic till golden. Apart from the mince, combine everything else in a mixing bowl to get a moist dough. If it's loose don't worry. If it's too tight add some more milk or very little water. Should not be very tight. Now add the cooled off onion and garlic and the ingredients mix to the mutton and Knead it till thoroughly combined. Add parmesan cheese if you want. Take solid meat mince without chewy silver skin for good results.
  2. Make Indian lime sized balls and leave in fridge for some time to get set. On a cast iron pan or tawa brush some oil and sear the meatballs on both sides for 3 mins on low flame. Make sure you get a nice char on both sides. The balls will be half done as we will finish them in the sauce
  3. For the sauce you need to chat the tomatoes. Either on gas stove top or in a preheated oven/microwave on convection mode at 240°C for 30 mins. Meanwhile in a deep sauce pan add the garlic cloves crushed up with the onion diced into quater. Let it simmer for as long as possible on low heat. If you have basil make a stock by boiling it in water. Peel the tomato skin off, and blend with the flavoured oil(filtered) and the basil stock (filtered) with 3 tblspn of sugar and 1 tblspn of salt.
  4. Make sure the tomatoes are hot to get a bright color. I stud(insert) the tomatoes with a clove of garlic and then roast it for more garlic flavour. Strain the sauce and keep seperately.
  5. In a casserole add the sauce and heat it up to a boil. Add the seared meat balls and cook on low heat while covered for 12-15 mins. Meanwhile boil your pasta in a boiling pot of salt water as per instructions on the packet or 6 minutes till slightly firm but cooked. Strain the pasta and chill it under cold running water to avoid them sticking. No extra oiling required.
  6. Once the balls are done… Take them out. If the sauce is too much spoon out a lil and add the pasta. Add more Italian seasoning if you want. Toss the pasta and plate as above or however you like and serve hot.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. However, there's an error in the written recipe. Delicious fat junk foods served in take away paper plate in snack cafe. By the time it's al dente, the tomatoes are bubbling with concentrated flavor and lightly browned on top.

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