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Fettuccine shirataki with meatballs in sauce

ingredients

servings

1

Ground veal meat

120 oz

Eggs

1 unit

Parsley

a bit

Salt

1 pinch

Pepper

1 pinch

Datterino tomato sauce

200 fl oz

Garlic

1 wedge

first courses from Italy

Fettuccine shirataki with meatballs in sauce

Fettuccine shirataki with meatballs in sauce

with meat with eggs source of B vitamins high in iron source of C vitamins high in potassium high in phosphorus

ready in

10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fettuccine shirataki with meatballs in sauce

Noodle shirataki is a traditional Japanese pasta made with flour derived from the konjac root, their secret to staying in shape. In fact, konjac root has been shown to reduce cholesterol levels, help stabilize blood sugar levels and make you lose weight.

Fettuccine shirataki with meatballs in sauce step 1

step 1

In a bowl work with a spatula the minced meat (or 60 g of soya granules to rehydrate), the egg, the chopped parsley, salt and pepper. When you have obtained a well-blended mixture, form the meatballs.

Fettuccine shirataki with meatballs in sauce step 2

step 2

Put them in a pan with 1 tablespoon of oil, a clove of garlic and let them brown; then pour 200 ml of tomato sauce and cook for 5 minutes. Combine 100 g of fettuccine noodles, drain and rinse under running water and sauté for 1-2 minutes.

Fettuccine shirataki with meatballs in sauce step 3

step 3

Serve sprinkled with black pepper.

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