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Smoky Spanish-style Meatball Pasta
These Spanish-inspired meatball burst with flavour. You'll combine juicy British beef mince with smoked paprika and parsley, sizzle until golden, then simmer in a smokey & tangy sauce, with red pepper and sundried tomato paste. Olé!
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 1 onion
- 120g brown rice penne (Eggs)
- 280g beef mince (british beef mince (10% fat))
- 2 tbsp red wine vinegar
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 3 garlic clove
- 40g rocket
- 1 pepper
- 1 tbsp smoked paprika
- 110g baby tomatoes
- 1 handful of fresh flat-leaf parsley
- 2 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 713
Protein: 42g
Carbs: 70g
Fat: 29g
Ingredients
- 1 handful of fresh flat-leaf parsley (use half)
- 140g beef mince (british beef mince (10% fat))
- 200g passata (use half) (tomatoes, salt, citric acid)
- 11g beef stock powder (use half) (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 40g rocket (use half)
- 120g brown rice penne (use half) (Eggs)
- 3 garlic clove
- 110g baby tomatoes (use half)
- 1 tbsp smoked paprika (use half)
- 1 onion (use half)
- 2 tbsp red wine vinegar (use half)
- 1 pepper (use half)
- 2 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 760
Protein: 42g
Carbs: 76g
Fat: 32g
Smoky Spanish-style Meatball Pasta
These Spanish-inspired meatball burst with flavour. You'll combine juicy British beef mince with smoked paprika and parsley, sizzle until golden, then simmer in a smokey & tangy sauce, with red pepper and sundried tomato paste. Olé!
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Cooking Instructions
Before you start
- Boil a kettle
- Pull out a sieve, 2 large mixing bowls, a measuring jug a large frying pan & a medium saucepan
Get prepping
- Finely chop the parsley. Finely dice the onion and pepper
- Halve the tomatoes. Finely chop or crush the garlic
Make the meatballs
- Add the beef mince, parsley, half the garlic and half the paprika to a large mixing bowl
- Season generously with salt. Form into 10 balls
- Heat the large frying pan with 2 tsp oil on medium high heat. Once hot, add the meatballs and cook for 5 mins, turning frequently until browned all over
- Remove from the pan and set to one side
Build the dish
- Reheat the meatball pan on medium-high heat and add the pepper, onion and tomatoes. Cook for 5-7 mins, until softening
- Add the remaining garlic and paprika. Cook for 30 secs, then add the sundried tomato paste and half the vinegar
- Cook for 1 min, then add the passata, beef stock and 100ml (50ml for 1 person) of water
- Return the meatballs to the pan. Simmer on high for 5 mins, then lower the heat and gently simmer for 10 mins, until the sauce has thickened and the meatballs are cooked through
Cook the pasta & dress the salad
- Fill the saucepan with salted hot water and bring to the boil
- Add the penne and boil for 7-8 mins, until cooked, then drain. Stir into the sauce
- In the other large mixing bowl, add 1 tsp oil and the remaining vinegar
- Toss the rocket in the dressing
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the meatball pasta alongside the salad
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