favorite
print
rate
PREP 20 minutes
TOTAL 1 hour 15 minutes
Serves
US | METRIC

INGREDIENTS

For the meatballs
  • 750 g Pork and beef mince
  • 1 tbsp Onion powder
  • ½ tbsp Garlic Powder
  • 1 tbsp Old Bay seasoning (or you can use any dried herb mix tbh!)
  • 1 Egg
  • 1 Big handful of breadcrumbs
  • 1 tsp Cracked black pepper
  • Pinch of salt (not too much because of the seasoning)
For the sauce
  • 1 Large white onion - chopped fine
  • 2 Cloves of garlic - chopped fine
  • ½ Red chilli (or half a red pepper for kids)
  • 250 g Mascarpone (you can use Ricotta here too)
  • 250 ml Passatta
  • 350 g Tagliatelle (or spaghetti, linguine)
  • 1 tsp Cracked black pepper
  • Pinch of salt to taste
  • Big handful of torn basil
Meatballs in a Tomato, Mascarpone & Basil Sauce

Meatballs in a Tomato, Mascarpone & Basil Sauce

Served tangled up in tagliatelle

This dish is perfect for those cosy winter nights and grab to feed the whole family! I guarantee it won't be on their plates long

1) Prep your meatballs first as they will need to firm up in the fridge for at least 20 mins

2) Chuck all the ingredients in a clean bowl and squidgy them to mix them thoroughly - this is always fun for kids to get involved with!

3) Once mixed, roll in to ping pong size bowls then set individual on a baking tray and pop in the fridge for 20-30 mins (10 will do if you really can't wait!)

4) When you're ready to start constructing the dish get the oven preheated to 200℃ and take the meatballs out the fridge whilst the oven warms up

5) Chuck the baking tray of meatballs in the oven for 10-12 mins whilst you get started on the sauce

6) Get your pasta in boiling water and cook as per packet instructions minus a couple mins as it'll be finished of in the sauce

7) In a medium-hot pan on the hob throw in some oil along with the chopped onion, sweat them down for at least 7-8 mins so they get all soft and sexy

8) Now throw in the garlic and chilli, reduce the heat a tad so they don't burn - add a touch of butter if you feel it may do

9) Gently pour in your passatta and reduce for about 5 mins to thicken - careful not to boil it though

10) Take your meatballs out the oven and pop them in the reduce tomato sauce - carefully combine them

11) Lower the heat right now and add in your mascarpone - gently combine it in and add your seasoning

12) Now add in your pasta and combine well

13) Take off the heat, wack a lid on and leave to settle for at least 5 mins

14) Finish off with your torn up basil and serve!

Meatballs in a Tomato, Mascarpone & Basil Sauce

Meatballs in a Tomato, Mascarpone & Basil Sauce

Served tangled up in tagliatelle

This dish is perfect for those cosy winter nights and grab to feed the whole family! I guarantee it won't be on their plates long

PREP 20 minutes
TOTAL 1 hour 15 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the meatballs
  • 750 g Pork and beef mince
  • 1 tbsp Onion powder
  • ½ tbsp Garlic Powder
  • 1 tbsp Old Bay seasoning (or you can use any dried herb mix tbh!)
  • 1 Egg
  • 1 Big handful of breadcrumbs
  • 1 tsp Cracked black pepper
  • Pinch of salt (not too much because of the seasoning)
For the sauce
  • 1 Large white onion - chopped fine
  • 2 Cloves of garlic - chopped fine
  • ½ Red chilli (or half a red pepper for kids)
  • 250 g Mascarpone (you can use Ricotta here too)
  • 250 ml Passatta
  • 350 g Tagliatelle (or spaghetti, linguine)
  • 1 tsp Cracked black pepper
  • Pinch of salt to taste
  • Big handful of torn basil

1) Prep your meatballs first as they will need to firm up in the fridge for at least 20 mins

2) Chuck all the ingredients in a clean bowl and squidgy them to mix them thoroughly - this is always fun for kids to get involved with!

3) Once mixed, roll in to ping pong size bowls then set individual on a baking tray and pop in the fridge for 20-30 mins (10 will do if you really can't wait!)

4) When you're ready to start constructing the dish get the oven preheated to 200℃ and take the meatballs out the fridge whilst the oven warms up

5) Chuck the baking tray of meatballs in the oven for 10-12 mins whilst you get started on the sauce

6) Get your pasta in boiling water and cook as per packet instructions minus a couple mins as it'll be finished of in the sauce

7) In a medium-hot pan on the hob throw in some oil along with the chopped onion, sweat them down for at least 7-8 mins so they get all soft and sexy

8) Now throw in the garlic and chilli, reduce the heat a tad so they don't burn - add a touch of butter if you feel it may do

9) Gently pour in your passatta and reduce for about 5 mins to thicken - careful not to boil it though

10) Take your meatballs out the oven and pop them in the reduce tomato sauce - carefully combine them

11) Lower the heat right now and add in your mascarpone - gently combine it in and add your seasoning

12) Now add in your pasta and combine well

13) Take off the heat, wack a lid on and leave to settle for at least 5 mins

14) Finish off with your torn up basil and serve!