Recipes: Meatballs in tomato chilli sauce

Directions

1. Make the meatballs: put the minced beef, onion, garlic, parsley and seasoning in a bowl and mix well. Add the beaten egg – just enough to bind the mixture together.
2. Divide the mixture into 8 portions and roll each one into a ball.
3. Place the meatballs under a preheated hot grill and cook for 8–10 minutes, turning them occasionally, until starting to brown all over.
4. Meanwhile, make the tomato chilli sauce: spray a large deep frying pan lightly with oil and place over a low to medium heat. Cook the onion and garlic for 5–6 minutes, turning occasionally, until golden. Add the chilli and cook for 1 minute. Then stir in the tomatoes. It should be looking and smelling good right about now!
5. Add the meatballs to the pan, cover and simmer over a low heat for about 10–15 minutes, until the sauce reduces and thickens and the meatballs are cooked. If it reduces too quickly, just add a little water to thin it down. Stir in the basil and balsamic vinegar.
6. Meanwhile, cook the pasta according to the instructions on the packet. Drain well.
7. Divide the pasta between 2 serving plates and spoon the sauce and meatballs over the top. Sprinkle with Parmesan and basil (if using) and serve immediately.

Variations

• If you like fiery hot food, add a diced chilli to the meatballs, or leave the seeds in the chilli you add to the sauce.
• Serve with rice instead of pasta. Use the same dried weight and the calories will stay the same.

For more information regarding the Steps please contact a Consultant.