Ingredients
Pasta:
- 1 x 250g (8.82oz) Chickpea Fusilli Pasta
Meatballs:
- 1 1/2 pounds of grass fed beef, rinsed and drained
- 1 small onion, minced
- 1 egg
- 2 tbsp fresh parsley
- 2 garlic cloves, minced
- 3/4 tbsp sea salt
- 1/4 tbsp black pepper
- 1 1/2 tbsp olive oil
Sauce:
- 2 garlic cloves, minced
- 3/4 cup onion, finely chopped
- 2 tbsp tomato puree
- 2 1/2 cup tomato pasata
- 1/4 cup water
- 1 tbsp paprika
- 1 tbsp red pepper (chilli flakes)
- 3 tbsp dried Italian herb mix (parsley, basil, thyme, oregano)
- Extra virgin olive oil, for cooking
- 1 tbsp sea salt
- 1 tbsp black pepper
Servings:
Instructions
- Add the Chickpea Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
- Add all of the meatball ingredients into a bowl and mix well using your hands. Form into balls.
- Heat 1 ½ tbsp. olive oil in a large non-stick frying pan over a medium high heat. Add the meatballs and cook until browned. Sauté for 2-3 minutes until translucent. Add the sauce ingredients and bring to a medium-low heat to simmer.
- Transfer the meatballs with the sauce into the cooked Chickpea Fusilli pasta.
- Combine the pasta and meatballs. Serve on a plate with some sprigs of fresh parsley.
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