One-Pot Turkish Meatball and Shell Pasta

Instructions

1. Step 1

   Combine the beef, egg, panko, salt, and black pepper in a mixing bowl. Mix just until evenly blended, then shape into about 24 small meatballs.

   Ingredients used: 1.0 piece Egg, 400.0 gr Ground Beef, 1.0 gr Ground Black Pepper, 24.0 gr Panko Breadcrumb, 4.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Heat the cooking oil in the large pot over medium heat. Add the meatballs and turn them occasionally until lightly browned on several sides.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Cooking Oil

   Cookware: large pot, tongs

3. Step 3

   Reduce to low heat. Add the ground red pepper, dried mint, remaining salt, and tomato paste, then stir around the meatballs until fragrant and evenly distributed.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Mint, 4.0 gr Ground Red Pepper, 5.0 gr Salt, 20.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the tomato sauce and shell pasta, coating the dry pasta with the seasoned tomato mixture.

   Timer: 1 min (fixed)

   Ingredients used: 250.0 gr Pasta, 60.0 ml Tomato Sauce

   Cookware: large pot, wooden spoon

5. Step 5

   Pour in the hot water and stir, scraping the bottom of the pot. Bring the liquid to a boil over high heat.

   Timer: 4 min (fixed)

   Ingredients used: 650.0 gr Water

   Cookware: large pot, wooden spoon

6. Step 6

   Reduce to low heat, cover, and simmer until the pasta is tender, stirring twice during cooking. Confirm that the centers of the meatballs reach at least 71°C; simmer a little longer if necessary.

   Timer: 14 min (fixed)

   Cookware: instant-read thermometer, large pot, wooden spoon

7. Step 7

   Divide the yogurt among the serving plates. Spoon the meatball pasta over it and finish with the chopped parsley.

   Ingredients used: 10.0 gr Parsley, 240.0 gr Plain Yogurt

   Cookware: serving plate