Meatballs with Pasta & Sauce

Submitted By:
Fluffy


No. of Servings:
4-6 Preparation time:
15min(s) Course:
Main Cooking time:
20min(s) Cooking Instructions:
To make your meatballs
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 up with your hands
Add to the 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

To cook your pasta, meatballs and sauce
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 glugs 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 pasta to the boiling water and cook according to the packet instructions
Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat

To serve your meatballs
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 in bowls, with the rest of the sauce and meatballs on top
Sprinkle over the small basil leaves and some grated Parmesan

3 user comment(s)

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Submitted by Max @ 4:53pm Monday August 03, 2009
Yum Yum, well done Fluffy

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Submitted by Sea Salt @ 4:58pm Monday August 03, 2009

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Submitted by Squidgy @ 4:42pm Tuesday August 04, 2009
Tasty and easy

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