Meatball Pasta
SERVES FOUR
PREP TIME: 20 MINUTES
COOKING TIME: 20 MINUTES
Ingredients
FOR THE MEATBALLS
1 TRAY PORK MINCE
1 EGG
2 GARLIC CLOVES, MINCED
1 RED ONION, DICED
1/2 CUP FRESH BASIL, ROUGHLY CHOPPED
HANDFUL FRESH PARSLEY, ROUGHLY CHOPPED
2 TSP DRIED OREGANO
1 TBSP ITALIAN HERBS
2 TSP PAPRIKA
ZEST OF 1 LEMON
JUICE OF 1/2 LEMON
1 CUP SPINACH
SALT & PEPPER TO TASTE
FOR THE SAUCE
1 TIN DICED TOMATOES
3/4 JAR PASSATA
1/2 CUP FRESH BASIL
2 TSP CHILLI FLAKES
2 GARLIC CLOVES, MINCED
1 BROWN ONION, DICED
JUICE OF 1/2 LEMON
5 CHERRY TOMATOES
SALT & PEPPER TO TASTE
FOR THE PASTA
1 TRAY PASTA OF CHOICE, WE USED FETTUCCINE
HANDFUL FRESH BASIL
GRATED PARMESAN
CHILLI OIL TO SERVE
Utensils
GRATER
COLANDER
MEDIUM FRY PAN
MEDIUM POT
SHARP KNIVES
GARLIC MINCER
Method
IN A LARGE MIXING BOWL, PLACE ALL MEATBALL INGREDIENTS, MIXING TOGETHER UNTIL COMBINED
FORM INTO BALLS, ABOUT 1/2 THE SIZE OF A GOLF BALL. SET ASIDE ON A PLATE & PLACE IN FRIDGE
IN A MEDIUM POT OVER MEDIUM HEAT, ADD OLIVE OIL & GARLIC CLOVES, COOKING UNTIL GOLDEN
ADD TINNED TOMATOES, PASSATA, BASIL, CHILLI FLAKES, LEMON, CHERRY TOMATOES & A CRACK OF SALT AND PEPPER. BRING TO THE BOIL. TURN HEAT TO LOW. SIMMER FOR 10-15 MINUTES OR UNTIL RICH AND FRAGRANT
COOK PASTA IN A POT, TO PACKET INSTRUCTIONS OR UNTIL AL DENTE. STRAIN, PLACE BACK IN POT & SEASON WITH LEMON JUICE, SALT & PEPPER
REMOVE MEATBALLS FROM FRIDGE
IN A FRY PAN OVER MEDIUM HEAT, ADD A SPLASH OF OLIVE OIL. ADD THE MEATBALLS & COOK FOR 3 TO 4 MINUTES BEFORE FLIPPING
ADD THE PASTA SAUCE & SIMMER FOR 5-6 MINUTES WHILE MEATBALLS CONTINUE TO COOK
ADD 1 CUP SPINACH TO THE PASTA SAUCE & SEASON WITH SALT AND PEPPER
DIVIDE PASTA AMONG BOWLS, TOP WITH MEATBALLS & SAUCE
SERVE WITH FRESH BASIL, PARMESAN & CHILLI OIL - ENJOY !
