Meatballs & pasta

Meatballs & pasta

Serves 4-6

  • 4 sprigs fresh rosemary

  • 12 Jacob's cream crackers

  • 2 heaped teaspoons Dijon mustard

  • 500 g quality minced beef, higher-welfare pork, or a mixture of the two

  • 1 heaped tablespoon dried oregano

  • 1 large free-range egg

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 1 bunch fresh basil

  • 1 medium onion

  • 2 cloves garlic

  • ½ fresh or dried red chilli

  • 2x400 g tinned chopped tomatoes

  • 2 tablespoons balsamic vinegar

  • 400 g dried spaghetti or penne

  • Parmesan cheese, for grating

Pick the rosemary leaves off the woody stalks and finely chop them. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands. Add to a mixing bowl with the mustard, minced meat, chopped rosemary and oregano. Crack in the egg and add a good pinch of salt and pepper.



With clean hands scrunch and mix up well. Divide into 4 large balls. With wet hands, divide each ball into 6 and roll into little meatballs – you should end up with 24. Drizzle them with olive oil and jiggle them about so they all get coated. Put them on a plate, cover and place in the fridge until needed.



Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic. Finely slice the chilli. Put a large pan of salted water on to boil. Next, heat a large frying pan on a medium heat and add 2 lugs of olive oil. Add your onion to the frying pan and stir for around 7 minutes or until softened and lightly golden.



Then add your garlic and chilli, and as soon as they start to get some colour add the large basil leaves. Add the tomatoes and the balsamic vinegar. Bring to the boil and season to taste. Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs. Stir them around and cook for 8–10 minutes until golden (check they're cooked by opening one up – there should be no sign of pink).



Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat. Add the pasta to the boiling water and cook according to the packet instructions. Saving some of the cooking water, drain the pasta in a colander. Return the pasta to the pan. Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen. Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top. Sprinkle over the small basil leaves and some grated Parmesan.

Nutritional Information

Meatballs & pasta

A simple, wholesome dinner for the whole family

More Pasta recipes ->
0 foodies cooked this
Kids go mad for this easy beef and pork meatball recipe with simple tomato sauce and spaghetti
Serves 4-6
45m
Super easy
Method

Meatballs are fantastic! They're perfect like this, with a one-minute homemade tomato sauce and spaghetti, but you could also try polenta or simple chunks of fresh crust bread. I like to make meatballs with a mixture of beef and pork, as I think it gives a really wonderful flavour and texture.

Pick the rosemary leaves off the woody stalks and finely chop them. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands. Add to a mixing bowl with the mustard, minced meat, chopped rosemary and oregano. Crack in the egg and add a good pinch of salt and pepper.

With clean hands scrunch and mix up well. Divide into 4 large balls. With wet hands, divide each ball into 6 and roll into little meatballs – you should end up with 24. Drizzle them with olive oil and jiggle them about so they all get coated. Put them on a plate, cover and place in the fridge until needed.

Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic. Finely slice the chilli. Put a large pan of salted water on to boil. Next, heat a large frying pan on a medium heat and add 2 lugs of olive oil. Add your onion to the frying pan and stir for around 7 minutes or until softened and lightly golden.

Then add your garlic and chilli, and as soon as they start to get some colour add the large basil leaves. Add the tomatoes and the balsamic vinegar. Bring to the boil and season to taste. Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs. Stir them around and cook for 8–10 minutes until golden (check they're cooked by opening one up – there should be no sign of pink).

Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat. Add the pasta to the boiling water and cook according to the packet instructions. Saving some of the cooking water, drain the pasta in a colander. Return the pasta to the pan. Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen. Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top. Sprinkle over the small basil leaves and some grated Parmesan.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 732
    37%
  • Carbs 84.4g
    32%
  • Sugar 14.9g 17%
  • Fat 24.0g 34%
  • Saturates 8.0g 40%
  • Protein 44.2g 98%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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