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Recipe details
Pan-Seared Veal Meatballs with Corn and Elbow Macaroni
A quick skillet dinner of corn-flecked ground veal meatballs, browned until fully cooked, served with tender but slightly firm elbow macaroni and sweet corn.
≈ 192 kcal/100 g · ≈ 369 kcal/serving
35 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
ground veal with corn kernels, rawground veal: 120 g (80%); corn kernels: 30 g (20%)150 g
dry elbow macaroni, egg durum pasta70 g
corn kernels, additional30 g
cooking oil10 g
salt2 g
black pepper0.3 g
Cookware and utensils
10-inch skillet
3-quart saucepan
mixing bowl
colander
Directions
01
Bring 1.5 liters of water to a boil in the saucepan and add 1 g salt.
Products
salt — 2 g
Action
boil water
Time
5 min
Temperature
boiling water
02
Add the dry elbow macaroni and boil until tender but still slightly firm, following the package timing, about 8 minutes.
Products
dry elbow macaroni, egg durum pasta — 70 g
Action
boil pasta
Time
8 min
Temperature
boiling water
03
Drain the macaroni in the colander and reserve it.
Products
dry elbow macaroni, egg durum pasta — 70 g
Action
drain pasta
Time
1 min
Temperature
off heat
04
Mix the ground veal, 30 g corn kernels, 1 g salt, and black pepper in the bowl.
Products
ground veal with corn kernels, raw — 150 g; salt — 2 g; black pepper — 0.3 g
Action
mix meat
Time
3 min
Temperature
room temperature
05
Shape the mixture into four equal meatballs about 4 cm wide.
Products
ground veal with corn kernels, raw — 150 g
Action
shape meatballs
Time
3 min
Temperature
room temperature
06
Heat the oil in the skillet over medium heat.
Products
cooking oil — 10 g
Action
heat oil
Time
2 min
Temperature
medium heat
07
Sear the meatballs, turning them several times, until browned and the centers reach 74°C/165°F.
Products
ground veal with corn kernels, raw — 150 g; cooking oil — 10 g
Action
sear meatballs
Time
10 min
Temperature
medium heat; center 74°C/165°F
08
Add the drained macaroni and the remaining 30 g corn to the skillet and toss gently for 2 minutes.
Products
dry elbow macaroni, egg durum pasta — 70 g; corn kernels, additional — 30 g
Action
combine and warm
Time
2 min
Temperature
medium-low heat
09
Serve the meatballs over the macaroni and corn.
Products
ground veal with corn kernels, raw — 150 g; dry elbow macaroni, egg durum pasta — 70 g; corn kernels, additional — 30 g
Action
serve
Time
1 min
Temperature
hot serving temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available