Gino’s Light Spicy Meatballs
Per serving: 439 cal / 17.8g fat / 6g saturates / 12.1g sugars / 1.9g salt
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
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.