Linguine with Meatballs

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I had been going through some of my old magazines and came across this dish. The recipe wasn't exactly how I wanted it so I made a few adjustments, like the Parmesan and breadcrumbs in the meatballs and the capsicum and the herbs in the sauce. I am always a little wary when I change a recipe but I think that it definitely gave this more flavour.

Firstly put on a large pot of water to cook the pasta and preheat the oven to 180 degrees celcuis. Now to make the meat balls, in a large mixing bowl combine the milk and the breadcrumbs. Allow the breadcrumbs to soak up all the milk. When they have adsorbed the liquid add all the ingredients (except for the olive oil) in to the bowl. With clean hand mix the ingredients together until well combined. Once combined roll into meatballs, mine were about the size of a ping pong ball. (It should make around 25.) Once formed place on a plate and place in the fridge whist you make the sauce.

In a large frying pan, (remember later you will be adding the meat ball and pasta to this pan) put in your olive oil, minced onion and garlic. Cook off over a medium heat until the onion transparent (don't let your onion burn as it will make the sauce bitter.) Now add the tomatoes, tomato paste, spices, capsicum, stock, salt, pepper and sugar to the pan. Stir to combine, reduce the heat to low and allow to simmer for 20 minutes. If the sauce starts to thicken quicker than you would like just add some more stock.

Whilst the sauce is simmering in a separate fry pan heat the oil on a medium heat. Add the meatballs and brown them off. You will probably have to do them in a couple of batches. You are just sealing them not cooking them through at this stage. Once sealed place them on a tray whilst you cook the rest. Once all sealed place in the oven for 10 minutes to cook through.

Once you have the meatballs in the oven, put your pasta into the pot to cook.

When the meatballs are cooked put them into your sauce and coat with the sauce. Drain your pasta off and add to the pan with the sauce and meatballs. With tongs carefully coat the the pasta with the sauce. Careful not to break up the meatballs.

Here is a photo of the finished product.


I shaved some fresh Parmesan onto the top of mine. You could use another pasta, such as spaghetti but I like linguine for this as it has more surface area for the sauce to stick to. This recipe makes enough to easily feed 4-5 adults.

Until next time happy cooking, Kate


***Ingredients

 Sauce

  • 1 tablespoon olive oil
  • 1/2 large onion, minced
  • 400g can diced tomatoes
  • 1/4 cup tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 roasted red capsicum, pureed
  • 1/2 cup chicken stock
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • Fresh cracked pepper
Meatballs
  • 500 grams beef mince
  • 1 egg
  • 1 garlic clove, minced
  • 1/2 cup finely grated Parmesan
  • 1 medium onion, minced
  • 1/2 cup breadcrumbs
  • 3 tablespoons milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil

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