So I came across this recipe, and thought - Hey! I should give this a go! Originally it was to be served with a pesto mash, but I decided to make some fancy pasta instead. Sometimes you're just in the mood for a certain type of food, and this was exactly one of those days. And here it is, it was very much enjoyed. I remember my granny always added an egg and potato flour to most mince mictures, but I think that was mainly for patties. That didn't stop me though, and I'm glad I added it. They were a bit difficult to fry because of the texture, but who cares for perfect, solid meatballs when you can have rustic melt-in-your-mouth ones? Exactly.
Moreish Meatballs with Pesto Pasta
(Serves 2, 675 calories each)
250 g lean beef mince
Small bunch basil leaves, chopped, plus a few leaves to garnish
1 tbsp Worcestershire sauce
1 tbsp potato flour (optional)
1 egg (optional)
2 tsp olive oil
400 ml passata
1 small onion, finely chopped
1-2 cloves of garlic, finely chopped
2 tbsp basil pesto
1 small knob of butter
160 g pasta, such as fusilli or farfalle, or spaghetti
- Mix together the ingredients for the meatballs, and shape them into 12-14 medium sized meatballs. Place them on a plate as you go along. Once you've rolled them all into balls, heat the oil in a large frying pan, and fry the meatballs with the garlic and onion for about 5 minutes, turning until browned.
- Boil up water for the pasta or spaghetti, and cook as instructed.
- As the pasta is boiling, tip in the passata with the meatballs. Leave for about ten minutes, stirring occasionally until the sauce has thickened, and the meatballs are cooked through.
- When the meatballs are close to ready, the pasta should be too. Drain, and turn down the heat on the hob to low. Return the pasta to the pan along with a knob of butter and the pesto. Stir well before plating.
- Serve the pesto pasta topped with the meatballs and sauce, and top it with a few leaves of basil. Tuck in!