Makeover your weekly cooking repertoire with this quick and easy meatball pasta meal.
Ingredients
- 400g lean beef mince
- 1/3 cup (25g) finely grated parmesan, plus extra to serve
- 1/3 cup (80g) fresh ricotta
- 1 egg, lightly beaten
- 1 cup (70g) fresh breadcrumbs
- 2 tablespoons extra virgin olive oil
- 500g long pasta (we used mparrettati)
Salsa verde
- 2 garlic cloves, chopped
- 2 tablespoons baby capers, rinsed, drained
- 2 anchovy fillets in oil, drained
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 bunch flat-leaf parsley, leaves picked
- 1 bunch basil, leaves picked
- 1/2 cup mint leaves
- 200ml extra virgin olive oil
Method
- Step 1Place the mince, parmesan, ricotta, egg and breadcrumbs in a bowl and season with salt and pepper. Mix well to combine, then roll into 24 walnut-sized balls. Chill for 10 minutes.
- Step 2Meanwhile, for the salsa verde, place garlic, capers, anchovies, mustard and vinegar in a food processor. Roughly chop herbs, then add to the processor and pulse until a coarse paste. With the motor running, add oil in a thin, steady stream until smooth and emulsified. Season and set aside.
- Step 3Heat oil in a frypan over medium-high heat. In batches, cook meatballs, turning, for 5 minutes or until cooked through.
- Step 4Meanwhile, cook the pasta in boiling, salted water according to the packet instructions or until al dente. Drain.
- Step 5Toss the pasta with the meatballs and salsa verde. Divide among bowls, sprinkle with extra parmesan and serve.
- Low carb
- Low sugar
Nutrition
5148 kj
Energy
70g
Fat Total
15g
Saturated Fat
7g
Fibre
45g
Protein
132mg
Cholesterol
521.18mg
Sodium
2g
Carbs (sugar)
103g
Carbs (total)
All nutrition values are per serve
- Author: Jessica Brook & Phoebe Wood
- Image credit: Mark Roper
- Publication: Taste.com.au
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