Fettuccine Meatballs Melanzane

  • Total35 min.
  • Serv 3-4

Fettuccine and meatballs has never been this easy: Just cook fettuccine and toss with prepared meatballs and eggplant.

POSTED IN: Fettuccine


  • 250

    g PREGO® Fettuccine cooked & drained

  • 2

    cans / 350g jar / ½ jar 680g PREGO® Traditional Pasta Sauce

  • 400

    g chicken/meat ball

  • 1

    medium onion, diced

  • 5

    tbsp olive oil

  • 6

    cloves of garlic, chopped

  • 1

    eggplant, cubed and fried in olive oil


    Handful of grated Mozzarella cheese


    Handful of fresh Basil, sliced (optional)


    Salt & pepper to taste


  • 1

    Sauté garlic and onion in olive oil until soft and fragrant. Add PREGO® Traditional pasta sauce into the pan and stir. Season with salt and pepper. Add meatballs and eggplant. Then, simmer sauce for 4-5minutes.

  • 2

    Sprinkle mozzarella cheese onto the meatballs and let the cheese melts a little.

  • 3

    Finish sauce with sliced fresh basil leaves (optional). Serve sauce and meatballs over the cooked PREGO Fettuccine.

made with