Meatballs 'n' sauce recipe
Prep time
15 mins
Cooking time
35 mins
Effort
More difficult
Serves
4
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 200g any type of mince (lean if possible)
- 1 tbsp olive or sunflower oil
- 1 tin chopped tomatoes (400g)
- 200g any type of dried pasta, like fusilli
Swappable or optional
- 200g mushrooms, sliced
- 1 pepper, any colour, chopped
- 2 tsp dried mixed herbs
- 2 tbsp tomato purée (optional)
Swap tip
Don't worry if you don't have all of the ingredients: you can swap some for whatever you do have, or leave them out completely. The recipe will still be yummy!
1
Mix some of the chopped onion and garlic with the mince. Shape the mince into small balls about half the size of a golf ball.
2
Heat the oil in a non-stick frying pan and brown the meatballs on all sides. Remove and put on to a plate.
3
Add the remaining onion to the frying pan and cook for 2-3 minutes until soft. Add the remaining garlic and cook for another minute.
4
Add the tomatoes, tomato purée, herbs, mushrooms and peppers to the pan with 150ml water. Bring to the boil, then add the meatballs. Reduce the heat, cover with a lid and simmer for 30 minutes.
5
About 10 minutes before serving, put the pasta on to cook in plenty of boiling water. Serve with the meatballs and tomato sauce.
