Oh now this is comfort food at its best and who doesn’t love beef, pasta and tomato sauce 🙂 It warm, a hint of spice and heavy on the carbs . Sure what is not to love?
Makes: 4 servings
Preparation Time: 15 minutes
Total Time: 35 minutes
Ingredients
- 450g extra lean minced beef
- 1 egg
- A bunch of chopped coriander
- A bunch of chopped parsley
- 1tbs Ground Black pepper
- 1 large onion Grated
- 2-3tbs of mango chutney
- 1 jar Pasata
- 2 shallots finely diced
- 1 large carrot finely diced
- A small bunch of chopped basil
- Black pepper
- 1tbs Coconut oil
- 250g Wholewheat pasta, any you like
- 30g of low fat cheddar cheese
PREPARATION
1/ Mix the beef , egg, mango chutney, coriander, parsley, pepper and onion and shape into golf ball sized balls, place on a tray and pop in the fridge to cool for a few minutes before cooking. Place in over for 15-18 minutes on a medium heat
2/ Melt the coconut oil in a sauce pan, add the chopped shallots, carrots until soft, 4-6 minutes, add the pepper , basil and top with pasata, carry on cooking on a low heat for 5-10 minutes
3/ Place the pasta into a pan of hot water, stir to separate the pasta and cook per packet instructions.
4/ Place: the cooked pasta on your plate, top with meatballs, sauce and cheese x Enjoy!
Top Tip: I love to over cook and these are especially lovely the following day in a pitta pocket, slice the meat balls in half, top with the sauce and place in a sandwich press for a few minutes and you have a super lunch, or eat cold with a salad.
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