Feta meatballs in a fresh tomato sauce pasta

Everything is better with feta!
 
recipe, meatballs, pasta
Image by:
Recipe from: 8 October 2015
Preparation time: 15 min + Standing time
Cooking time: 25 min
 
 

Ingredients

 
  • 300
    g
    lamb mince
  • 300
    g
    beef mince
  • 1
    clove garlic, minced
  • 1/4
    red onion, finely chopped
  • 1/2
    cup
    fresh white breadcrumbs
  • 1
    egg, beaten
  • 150
    g
    feta, crumbled
  • grated zest of 1 lemon
  • 2
    tsp
    fresh lemon thyme
  • sea salt and black pepper
  • oil for frying
  • SAUCE:
  • 1/4
    cup
    olive oil
  • 2
    Tbs
    tomato paste
  • 500
    g
    baby rosa tomatoes
  • 10
    g
    basil leaves
  • 300
    g
    penne pasta, cooked & drained
  • grated Parmesan for serving
Servings: Change Serving
 
 

Method

 

Place all meatball ingredients in a bowl, season well and stir to combine.

Roll the mixture into balls and place on a lined baking sheet, cover and refrigerate for 10 minutes.

Heat a little oil in a pan and pan-fry meatballs until cooked through, drain on paper towel.

For the sauce:

Heat oil in a pan, add tomato paste and a splash of water; cook for two to three minutes, stir through tomatoes and cook for five minutes

Toss together penne, meatballs, tomato mixture and basil; serve with grated Parmesan.

Words and image:
Home magazine

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Read more on: recipe  |  meatballs  |  pasta
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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