Pasta with Gourmet Meatballs and Vegetables in Sauce! 🍝✨

Ingredients:

For the Meatballs:

400g ground meat (beef or a mixture of beef and veal)
1 egg
40g breadcrumbs (or cap)
1 garlic clove, minced
1 teaspoon paprika
1 teaspoon herbes de Provence
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil (for cooking)

For Pasta and Vegetables:

300g fusilli pasta
1 zucchini, cut into pieces
1 red bell pepper, cut into strips
100g Paris mushrooms, minced
1 onion, chopped
Olive oil (for sautéing)
400g tomato sauce (or crushed tomatoes)
Fresh basil or parsley (for garnish)

Instructions:

Prepare the Meatballs:

In a large bowl, combine the ground meat, egg, breadcrumbs, minced garlic, paprika, herbes de Provence, salt, and pepper. Mix until well combined.
Form the mixture into small meatballs, about the size of a golf ball.
Cook the Meatballs:

In a large skillet, heat olive oil over medium heat.
Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from the skillet and set aside.
Cook the Pasta:

In a separate pot, bring salted water to a boil and cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables:

In the same skillet used for the meatballs, add a bit more olive oil if necessary. Sauté the chopped onion until translucent.
Add the minced mushrooms, zucchini pieces, and red bell pepper strips. Cook until the vegetables are tender, about 5-7 minutes.
Combine:

Return the meatballs to the skillet with the sautéed vegetables. Pour in the tomato sauce and stir gently to combine. Let simmer for about 10 minutes, allowing the flavors to meld.
Serve:

Toss the cooked fusilli pasta with the meatball and vegetable mixture until well coated.
Serve hot, garnished with fresh basil or parsley.

Enjoy your delicious pasta with gourmet meatballs and vegetables! 🍽️✨