Gino’s Light Spicy Meatballs

Per serving: 439 cal / 17.8g fat / 6g saturates / 12.1g sugars / 1.9g salt

Serves 6

 

500g lean minced beef

4 garlic cloves, crushed

100g fresh white breadcrumbs

4 tablespoons chopped flat-leaf parsley

40g freshly grated parmesan

1 teaspoon dried chilli flakes

½ teaspoon paprika

Salt and freshly ground black pepper

1 egg

2 x 720ml bottles of passata

10 basil leaves

3 tablespoons olive oil

300g cooked brown rice

 

Put the minced beef, garlic, breadcrumbs, parsley, parmesan, chilli flakes and paprika in a large bowl. Season with salt and break in the egg. Mix all the ingredients thoroughly with your hands, then shape into 12 equal sized balls. Place on a plate, cover with cling film  and leave to rest in the fridge for 20 minutes

 

Meanwhile, tip the passata into a large saucepan and place over a medium heat. Season with salt and pepper, add the basil leaves, bring to the boil then remove from the heat.

 

Heat the olive oil in a large non-stick frying pan gently fry the meatballs over a medium heat for 5minutes until golden brown all over.

 

Place the meatballs in the tomato sauce and return the pan to a low heat. Cook for 1 hour with the lid half on, stirring occasionally. If the sauce becomes too thick, add a little water.

 

To serve, divide the rice between six serving, place 2 meatballs on each serving and spoon over the tomato sauce.

 

Serve hot or at room temperature.