These Multigrain Ryvita crispbreads contain 83 per cent wholegrain rye flour, together with buckwheat, toasted seed… https://t.co/lCggGk1nWI
Tagliatelle with chilli meatballs
- Ready In: 50 minutes
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Serves: 4-6
We used tagliatelle - long strips of egg pasta - for this dish, but you could use any egg pasta such as fettuccine or the wider pappardelle - or even spaghetti if that's the family favourite. Or for added health benefits, toss in half a cup of cooked lentils or chick peas into the tomato sauce.
Recipe from Zest: the Nutrition for Life Cookbook by Catherine Saxelby and Jennene Plummer.
Ingredients
- FOR MEATBALLS:
- 500g lamb or beef mince
- 1/2 cup fresh breadcrumbs
- 1 egg, lightly beaten
- 1 onion, finely chopped or grated
- 2 teaspoons chopped oregano or parsley
- 1 long red chilli, chopped
- 1 teaspoon grated lemon zest
- 1-2 garlic cloves, crushed
- 1 tablespoon olive oil
- 375 g tagliatelle or other long pasta, cooked and drained
- RICH TOMATO SAUCE:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1-2 garlic cloves, crushed
- 2 x 400g cans diced tomatoes
- 1/2 cup white wine
- 1/2 cup reduced-salt chicken stock
- 1/4 cup semi-dried tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar
Nutrition per serve
One serve (including a generous serve of salad) = 2640kJ (630 cals), 22g fat (included 5 g saturated fat), 8g fibre, 65g carbohydrate (includes 8g sugars), 244mg sodium. Read our nutrition rating system.
Directions
- Place all the ingredients except the oil and pasta into a large mixing bowl. Mix thoroughly and form into walnut-sized balls. You should make around 24 from the mixture.
- Heat a large non-stick frying pan over a moderate heat. Add the oil and cook the meatballs in batches for 4-5 minutes, turning until evenly browned. Drain on a paper towel.
- To make the sauce, heat oil in a heavy-based saucepan on high. Sauté the onion and garlic until tender. Stir in the tomatoes, wine, stock, semi-dried tomatoes, paste and sugar. Reduce the heat and simmer for 15 minutes.
- Add the meatballs to the sauce and simmer for 10-15 minutes until cooked through (add a little more liquid to the sauce if it becomes too thick).
- Toss the sauce through hot pasta and serve immediately, sprinkled with a few oregano leaves and a little grated parmesan. Serve with a green salad.
You may also be interested in...
Like what you've read so far?
Don't miss a post. Sign up for Catherine's newsletter and get the latest Foodwatch news, opinions, product reviews, recipes and special offers direct to your inbox each month. It's free. Plus you'll receive Catherine's 18-page guide "7 Steps to Being Organised in the Kitchen".
You can unsubscribe at any time and we never give your details to any third party.
Catherine Saxelby
Hi. I’m an accredited nutritionist, blogger and award-winning author. I can help you make sense of all those crazy fad diets and weird super foods.
My aim is to help busy women eat nutrient-dense foods so they maintain a healthy weight while having heaps of energy :) And stay productive.
Instagram Facebook Linkedin Twitter Pinterest Youtube RSS
Buy the book
Cath's Twitter
Recommended Reads
Here’s what I’m reading at the moment. Check out these best-sellers in diet, cooking and nutrition.
Foodwatch's Recent Instagrams
