Beef meatballs with basil

Author: Tamika O'Neill

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Serves: 6

Time to make: 40 mins

Hands-on time: 20 mins

Ingredients

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500g lean beef mince
¼ cup chopped fresh parsley
¹⁄³ cup light ricotta (or cottage cheese)
1 tablespoon each dried oregano, paprika and garlic powder
1 egg
¼ cup panko crumbs
2 tablespoon extra-virgin olive oil
2 x 400g can cherry tomatoes
700g passata
2 tablespoons concentrated tomato paste
350g fusilli pasta
100g mozzarella (torn if fresh, grated if not)
2 cups baby basil leaves, to serve

Instructions

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1 Preheat oven to 180°C fan-forced. In a large bowl combine beef mince, parsley, ricotta, herbs, egg and panko crumbs. Divide mixture into 12 balls.

2 In a large oven-proof pot or flameproof casserole, heat oil over medium heat. Brown meatballs for 12-14 minutes. Remove from pan and set aside.

3 In a large saucepan of water, cook pasta according to packet instructions until just al dente. Drain, reserving ½ cup of cooking liquid.

4 To pot add tomatoes, passata, paste and a little reserved water and bring to a simmer over medium heat for 5 minutes or until liquid has reduced slightly. Add more pasta water if needed (sauce will thicken more on standing). Add meatballs and pasta and stir to coat. Sprinkle with cheese and bake for 30 minutes or until cheese has melted and meatballs are cooked.

5 Serve with basil leaves and cracked pepper.

HFG tip

We prepared our ingredients in a large frypan then transferred into individual dishes for baking.

Nutrition Info (per serve)

Calories 570cal

Kilojoules 2400kJ

Protein 35g

Total fat 20g

–Saturated fat 7.5g

Carbohydrates 60g

–Sugars 13g

Dietary fibre 8g

Sodium 500mg

Calcium 306mg

Iron 5.1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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