Pasta topped with meatballs dripping in a rich tomato sauce is a budget-friendly family favourite, so grab a fork and dive in.
Ingredients
- 400g beef mince
- 1 brown onion, coarsely grated
- 25g (1/4 cup) dried (packaged) breadcrumbs
- 2 garlic cloves, crushed
- 1 egg, lightly whisked
- 1 teaspoon Masterfoods Herb Italian
- 700ml passata (tomato pasta sauce)
- 400g linguine
- 1/4 cup chopped fresh continental parsley
Method
- Step 1Preheat oven to 200°C. Combine mince, onion, breadcrumbs, garlic, egg and herbs in a bowl. Season with salt and pepper. Use clean wet hands to roll 2 tablespoonfuls of the mixture into a ball. Repeat with the remaining mixture.
- Step 2Place the meatballs in a 2L (8-cup) capacity ceramic baking dish and pour over the passata. Cover the dish with foil and bake for 10 minutes. Remove the foil and bake for a further 15 minutes or until the meatballs are cooked through.
- Step 3Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- Step 4Divide the pasta among serving bowls and top with the meatball mixture. Sprinkle with the parsley to serve.
Nutrition
2730 kj
Energy
12g
Fat Total
4.5g
Saturated Fat
10g
Fibre
38g
Protein
97g
Carbs (total)
All nutrition values are per serve
Notes
((( Variation: ))) Middle Eastern meatballs & rice: Swap beef mince for lamb mince and the dried Italian herbs with ground cumin. Replace parsley with fresh coriander leaves and stir into meatball mixture at the end of step 2. Swap linguine for 200g (1 cup) long-grain rice, cooked following packet directions. Divide rice among serving bowls. Top with the meatball mixture to serve.
- Author: Heidi Flett
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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