Meatballs and spicy tomato pasta

Simple and SO gorgeous, meatballs and pasta with a colourful side salad (always use five or more different salad items) covers a huge range of nutrients.
  • Serves
  • Prep
    10 mins
  • Cook
    10-15 mins
  • Difficulty
  • 200g of lean, good quality, minced beef
  • 1 medium free range organic egg
  • 2 cloves of garlic, finely chopped
  • 50g fresh sourdough breadcrumbs
  • 2 slices of sourdough bread – crusts removed
  • 30ml full fat milk
  • sea salt and black pepper
  • a handful of flat leaf parsley – chopped
  • 1 small onion, finely chopped
  • 1 small red chilli, chopped
  • 250ml of tomato passata
  • 200g linguine
Preheat the oven to 220C.

Cut the bread into cubes and soak in the milk, discarding any unabsorbed milk.

In a large mixing bowl, combine the mince, parsley, one clove of garlic, egg, breadcrumbs, salt and pepper and soaked bread. Mix until firm.

Divide the mix into small balls, slightly smaller than golf-ball size, and evenly place place on an oiled baking tray.

Bake for 8 minutes and drain any surplus oil.

For the sauce:
Heat olive oil in a large frying pan and add the onion, one clove of chopped garlic, and the chilli and cook for 2 minutes on a medium heat.

Add the passata, half a cup of water and the cooked meatballs and simmer gently until the sauce is reduced by about half.

Serve with linguine or spaghetti, fresh grated parmesan and some scattered basil leaves.
Nutrition info
Vitamins – A, B6, B12, C. Minerals – Calcium, iron, magnesium.
Make every day this delicious, get a weekly eatnaturally plan!
The trouble with eating Italian food is that five or six days later you’re hungry again.
George Miller
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