Super Easy Meatballs & Pasta

2013-11-02 17.29.08

Ooo this meal is simply delicious, it feeds a family of 4-6, and it’s amazing the day after.


500g quality beef mince
Sea salt
Freshly ground black pepper
1/2 cup bread crumbs
1 tbsp dried oregano
2 sprigs fresh rosemary
2 tbsp Djion mustard
1 egg
Olive oil

For the sauce:

2 X 400g tinned whole tomatoes
1 sachet tomato paste
180 ml chicken stock
2 medium onions, chopped
2 cloves garlic, crushed
2 medium carrots, sliced
1 tsp sugar
1/2 fresh red chili
1/2 glass good red wine
400 g farfalle, penne or spaghetti
Fresh basil
Parmesan cheese, for grating


1 medium pot with a lid
1 large pot with a lid
1 large non-stick frying pan
Food processor with blade attachment
1 glass bowl

Serves 4-6
Preparation: 25 minutes
Cooking time: 45 minutes

Preheat oven to 180C.

Pick the rosemary leaves off the stalks and finely chop them, add to a mixing bowl with the bread crumbs, mustard, minced meat and oregano. Crack in the egg and add a good pinch of salt and pepper. With clean hands compress and mix up the meat mixture. Divide into 4 large balls. With wet hands, divide each ball into 6 and roll into little balls, you should end up with about 24. Drizzle them with olive oil until evenly 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 garnish. In the food processor add the onions, carrots, garlic and the chili. Put a large pot of salted water on to boil.

Heat the large pot on a high-heat and add 2 lugs of olive oil. Add the onion, carrots, garlic and chili to the pot and stir for around 7 minutes or until softened and lightly golden. As soon as they start to get some colour add the large basil leaves. Add the tomato paste and sugar and cook for 2 minutes. Then add the stock and red wine, boil for 30 seconds. Next, add the tinned tomatoes. Bring to the boil and season to taste.

While the sauce is cooking, heat the large frying pan and add a lug of olive oil and the meatballs. Stir them around and cook for 5 minutes until golden. The add the meatballs into the sauce, cover with tinfoil and place the lid on, cook in the oven for 20 minutes.

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. Once the meatballs have cooked, add the cooked pasta to the pot and add some of the reserved water to loosen. Sprinkle over the small basil leaves and some grated Parmesan.

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