Pasta and meatballs

    40 min

    A twist on the normal spaghetti bolognese! Although this takes a little longer than just browning mince, the dish is automatically transformed into something more special and exciting, so it is definitely worth it. I made half the meatballs with lamb mince and half the meatballs with beef mince (just what we had in the freezer) which made it even more interesting because there were two different flavours of meat.


    Buckinghamshire, England, UK
    18 people made this

    Makes: 12 meatballs

    • 200g pasta
    • 250g mince (beef, lamb, or both)
    • 3 garlic cloves, crushed
    • 2 small red onions, chopped
    • Few handfuls of fresh parsley, chopped
    • Salt and freshly ground black pepper, to taste
    • 1 egg yolk
    • 2 tablespoons olive oil
    • 1 red pepper, chopped
    • 1 tin chopped tomatoes or passata
    • Fresh basil, torn
    • Fresh Parmesan cheese, grated

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Cook the pasta according to packet instructions.
    2. In a large bowl combine the mince, 1 clove crushed garlic, 1 chopped onion, parsley, salt, pepper and egg. Mix well and shape into approximately 12 medium sized balls.
    3. Heat olive oil in a large fry pan over medium heat. Fry the meatballs, turning occasionally, until evenly browned and cooked in the centre, about 10 minutes; set aside.
    4. Cook and stir the remaining garlic and onion over medium-high heat until softened, about 5 minutes. Add the red pepper and continue to cook an additional 3 minutes. Stir in the passata and season with basil, Parmesan cheese, salt and pepper.
    5. Return the meatballs to the sauce and heat through, about 5 minutes. Serve over the pasta and garnish with additional basil and Parmesan cheese.

    See it on my blog

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    Reviews in English (2)


    Did as a change from Spag bol. Like Erica i used tinned toms and spaghetti, and family loved it.  -  27 Aug 2016


    whole family loved it made a love change to beef, i used tinned tomatoes but would maybe use passata next time to give a bit more sauce  -  23 Oct 2013