Meatball Pasta Asda Good Living Recipes

SAUSAGE MEATBALL SPAGHETTI | ASDA GOOD LIVING

Steps:

• Use a sharp knife to score the length of the sausages and open the casing. Mix all the sausage meat with ¾ of the Parmesan. Season with a generous grind of black pepper and roll into 16 meatballs.
• Heat a large frying pan over a medium setting and cook the meatballs for 10-12 mins, or until cooked through. Add the Italian sauce to the pan and simmer to warm through.
• Cook the spaghetti according to the pack instructions, then drain.
• To serve, divide the pasta evenly between 4 plates, then top with the tomato sauce and 4 meatballs each. Sprinkle over the rest of the grated Parmesan and garnish with the basil leaves.

MEATBALLS IN TOMATO SAUCE | ASDA GOOD LIVING

Steps:

• Heat half the olive oil in a saucepan and cook the onion until soft and golden. Add the garlic and cook for another minute. Remove a quarter of the mixture and set aside to cool.
• Add the passata to the pan with the sugar and half the basil and parsley. Season and bring to the boil. Add the red pepper, partially cover the pan and simmer for 10 minutes.
• Put the reserved onion and garlic into a large bowl with the steak mince, fresh breadcrumbs and beaten egg. Add the rest of the chopped basil and flat-leaf parsley and 1 tbsp Parmesan cheese. Season with salt and cracked black pepper and mix together with your hands until all the ingredients are just evenly combined.
• Wet your hands, shape the mixture into 12 evenly sized meatballs, then roll in flour.
• Heat the rest of the olive oil in a deep frying pan and cook the meatballs until brown - you may need to do this in two batches if your pan isn't large enough to fit all 12 meatballs. When all the meatballs are browned, add the tomato sauce, then cover the pan and simmer for 10 minutes.
• Meanwhile, cook the spaghetti following pack instructions. Serve with the meatballs and sprinkle the rest of the Parmesan cheese on top.

MEATBALL PASTA | ASDA GOOD LIVING

Steps:

• Preheat the oven to 190C/ 170C Fan/Gas 5. Line a baking tray with baking paper.
• Break the bread into small pieces and put in a bowl. Sprinkle on the milk and leave to soak for 10 mins.
• Meanwhile, cook the onion, carrot and celery in the oil, stirring often, for 10 mins. Add the tomatoes, tomato purée and 4tbsp water. Bring to the boil, cover and simmer for 20 mins, stirring occasionally.
• Meanwhile, mash the soaked bread with a fork and mix with the mince and herbs using your hands. Season with pepper. Shape into 16 small balls. Put on the baking tray and cook in the oven for 15-18 mins. Add to the sauce and simmer for 5 mins.
• Meanwhile, add the penne to a pan of boiling water, bring back to the boil, stir once and simmer fast for 10-11 mins. Drain. Serve the pasta with the sauce and meatballs on top, sprinkled with cheese.

MEATBALL PASTA BAKE (PASTA AL FORNO)

Steps:

• Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
• Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
• Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
• Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
• Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.