Fusilli with meatballs is a perfect recipe for casual dinner with friends or I would say a lazy Friday night dinner. It is a very easy and quick recipe, low in fat and full of flavour. Make sure to use very lean ground beef so that you don’t feel guilty afterwards.
Even my husband loves making this because of its ease. An absolute favourite with my boys…..
Ingredients
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 4 cans no-salt-added plum tomatoes
- 4 tbsp. chopped fresh basil
- 1 tbsp. chopped fresh oregano
- 2 slices white bread
- 450 g lean minced beef
- 1 medium egg
- 2 tbsp. semi-skimmed milk
- Pepper, to taste
- 350 g long fusilli pasta
Method
- In a large saucepan pour a teaspoon of olive oil and set over a medium-high heat. Sauté the onion and garlic for about 5 minutes or until soft. Transfer 2 tablespoons of the onion mixture to a large bowl. Set aside.
- Whiz the tomatoes in a food processor until fairly smooth. Add to the saucepan. Bring the mix to boil over medium-high heat. Reduce the heat to medium-low. Cover and simmer, stirring often, for 30 minutes. Add basil and oregano to this.
- Process the bread in a food processor until crumbs form. Add the crumbs, beef, egg, milk and pepper to the onion mixture in the bowl and mix thoroughly until blended. Shape into small meatballs. Coat a frying pan with cooking spray or olive oil and set over medium-high heat. Cook the meatballs until browned on all sides. Drain on kitchen paper. Add the meatballs to the tomato sauce. Cover and cook, stirring occasionally, for 20 minutes.
- Meanwhile, cook the pasta according to the instructions on the packet. Drain and toss with the sauce in a large heated serving bowl. Spoon the meatballs and remaining sauce over the top. Serve hot.
