Meatballs in tomato & red pepper sauce

Meatballs in tomato & red pepper sauce

For a change, try making the meatballs with turkey, lamb or pork mince instead of beef.

By , 21 September 2015
Meatballs in tomato & red pepper sauce
  • Ready in: 35 mins
  • Serves: 4
  • Price: £1.70 per serving
Nutritional Info
Each 480g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 3215KJ 768KCAL
of your reference intake.
Typical energy values per 100g: 670kJ/160kcal.
  • 1 medium red onion, chopped
  • 2 tbsp olive oil
  • 1 pointed sweet red pepper, de-seeded and diced
  • 500g carton Asda Passata
  • 1 Antony Worrall Thompson Gluten Free Beef Stock Cube
  • 1 level tsp sugar
  • 4-5 basil leaves, torn
  • 1 Asda Gluten Free White Bread Roll
  • 100g Asda Extra Lean Unsmoked Back Bacon
  • 3 sprigs parsley
  • 500g pack Asda Lean Beef Steak Mince
  • 1 medium free-range egg
  • 350g Asda Gluten Free Spaghetti (or Fusilli)
  • Cook the onion in 1 tbsp of the oil for 3 minutes. Add the pepper and cook for another 3-4 minutes. Add the passata, stock cube, sugar, two-thirds of the basil (reserve the rest) and 200ml water. Bring to the boil and simmer, uncovered, for 5 minutes. Blitz with a hand blender or in a processor and return to the pan.

  • Whizz the bread roll and bacon in a processor or with a hand blender. Add the parsley and whizz for a few seconds. Put in a bowl with the mince and egg. Season well and mix together with your hands. Shape into 16 meatballs.

  • Heat the rest of the oil and cook the meatballs in two batches until browned on all sides. Add to the sauce and simmer for 10 minutes.

  • Cook the pasta according to pack instructions. Drain. Serve with the meatballs and reserved basil leaves.