Pasta with Meatballs and Mushrooms

  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 25 mins

Here's Pino Luongo's answer to American spaghetti and meatballs: A delicate dish of fresh pasta with small rounds of veal flavored with mushrooms, sweet peas and mint—and no tomato sauce in sight. Pino suggests a short pasta here, but linguine also works well.


8ounces ground veal
1/4cup freshly grated Parmigiano-Reggiano cheese
1large egg yolk
1/2cup unseasoned bread crumbs
1clove garlic, minced
2teaspoons chopped fresh flat-leaf parsley
1/2teaspoon coarse salt
1/2teaspoon freshly ground black pepper
1/4cup olive oil
Sauce and Spaghetti:
2tablespoons olive oil, plus more for drizzling (optional)
1medium onion, chopped
12ounces white button mushrooms, sliced 1/2 inch thick
1/2teaspoon kosher salt
1/2teaspoon Coarsely ground black pepper
1 1/2cups fresh sweet peas or thawed tiny frozen peas
1/2cup vegetable broth
6 fresh mint leaves
1 1/2pounds hot cooked, fresh or dried linguine (1/2 cup cooking liquid reserved)
4tablespoons unsalted butter
1/4cup freshly grated Parmigiano-Reggiano cheese


  1. To prepare meatballs, place meat in a large bowl; add cheese, egg yolk, bread crumbs, garlic, parsley, salt, and pepper. Mix gently. Roll into grape-sized portions.
  2. Heat 1⁄4 cup olive oil in a large skillet over medium heat. Working in batches, place meatballs in the pan, without crowding, and sauté until browned and crisp on one side, about 3 minutes. Flip and cook until other side is browned and crisp, about 2 minutes. Remove meatballs with a spatula and place on paper towels to drain. Repeat with remaining meat mixture.
  3. To prepare sauce, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add mushrooms, salt and pepper, and sauté 5 minutes. Add peas, toss, and cook 2 to 3 minutes. Add broth and mint and cook another 5 minutes. Add meatballs, toss well, cover and keep warm.
  4. Add cooked pasta to sauce. Add butter, cheese, and a few tablespoons of the reserved pasta cooking water, and heat over very low heat. Toss thoroughly, drizzling with more olive oil if desired.

Recipe by Pino Luongo. Adapted from Two Meatballs in the Italian Kitchen (Artisan Books), copyright 2007 by Pino Luongo and Mark Strausman.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 610
  • Fat 24g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 10g
  • Cholesterol 65mg
  • Sodium 730mg
  • Potassium 300mg
  • Carbohydrate 76g
  • Fiber 5g
  • Sugars 6g
  • Protein 22g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 8%
  • Calcium 10%
  • Iron 20%