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: 2 • Prep: 10 mins • Cook: 10-15 mins • Easy 
  • 200g of good quality minced beef
  • 1 free range organic egg
  • 2 cloves of garlic, finely chopped
  • 50g fresh breadcrumbs
  • 2 slices of sourdough bread – crusts removed
  • 30ml whole milk
  • sea salt and black pepper
  • a handful of flat leaf parsley – chopped
  • 2 heaped teaspoons of dried oregano
  • 1 small onion, finely chopped
  • 1 small red chilli, chopped
  • 250ml of tomato passata
  • 2 heaped tablespoons of tomato puree
  • pinch of sugar
  • linguine or spaghetti, 60-100g per person depending on person size and hungriness!
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, remaining clove of chopped garlic, oregano and chilli and cook for 2 minutes on a medium heat.

Add the passata, 200ml of water, the tomato purée, salt and pepper, then the cooked meatballs and simmer gently until the sauce is reduced by about half.

Serve with linguine or spaghetti, plenty of 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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