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

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To get started with this recipe, we have to first prepare a few components. You can cook Mutton meat balls and fusilli pasta in tomato emulsion using 21 ingredients and 6 steps. Here is how you do that.

Ingredients of Mutton meat balls and fusilli pasta in tomato emulsion:
  1. You need to prepare Meat balls:
  2. You need 500 gms Mutton mince:
  3. Prepare 200gms Breadcrumbs:
  4. You need to prepare 150ml Milk:
  5. You need 5 slices Stale/fresh bread:
  6. You need to prepare 80 gm Minced onion:
  7. Provide 100gms Minced garlic:
  8. Take 40 gms Italian seasoning:
  9. You need 4 Eggs: whole plus 1 yolk
  10. Take as per taste Salt and pepper powder
  11. Use Tomato Emulsion Sauce
  12. Use 800 gms tomatoes
  13. You need 100 ml olive oil(regular oil is also fine)
  14. Provide 10-15 Whole Garlic cloves
  15. Provide 1 Onion : medium sized
  16. Use as per taste Salt and pepper
  17. Provide as required Optional : basil leaves
  18. You need Pasta:
  19. Use 600 gms Your choice of pasta:
  20. Use as required Water
  21. Provide as required Sufficient salt to make the water salty
Short Tips:

If you are cooking from a recipe, the best tip we will offer you is to read through the whole thing all the way through before you begin to cook. Not only will this help you gain a far better understanding of what the final dish ought to look and taste like, you’ll also be ready to ascertain which cooking tools you need, as well as catch important instructions.

Steps 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.

How to make Meat balls in Tomato Sauce (Kofta Tamatar). Making Tomato Sauce: • Prepare the gravy by first skinning, chopping and sieving the tomatoes. • Heat a little oil or butter in a saucepan, add the flour and cook for a few seconds (do not allow it to brown). • Jamie Oliver's Food Tube presents The Pasta Book from Italian chef Gennaro Contaldo, the godfather of pasta, mentor to Jamie Oliver and one half of the Greedy Italians. The Pasta Book is bursting with exciting, seasonal and super-simple recipes. Mutton Kola Urundai Recipe made with minced mutton and ground masala. Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat.

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