Puttanesca meatballs
Using a mix of beef and pork mince in this pasta recipe gives a juicier meatball
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
- Put the beef and pork mince, onion, parmesan and crushed garlic in a bowl. Season really well then form into small meatballs. Heat a tablespoon of olive oil in a non-stick frying pan then cook the meatballs until browned all over. Scoop out of the pan.
- Add another tablespoon of oil to the pan, cook the sliced garlic for 2 minutes then add the chilli flakes and fennel and cook for a minute. Tip in the tomatoes and wine if using with the sugar. Simmer for 10 minutes or until thickened then add back the meatballs with the olives and capers and simmer for another 10 minutes. Serve with rigatoni.
PER SERVING
356 kcalories, protein 29.8g, carbohydrate 9.4g, fat 22.4 g, saturated fat 8.5g, fibre 3.0g, salt 0.95 g
Recipe from olive magazine, September 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1632640/
http://www.bbcgoodfood.com/recipes/1632640/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 250.0g beef mince
- 250.0g pork mince
- 1 onion , grated
- 25.0g Parmesan , finely grated
- 3 garlic cloves , 1 crushed, 2 finely sliced
- olive oil
- a large pinch chilli flakes
- ½ tsp fennel seeds , crushed slightly
- 2 x 400.0g tins chopped tomatoes
- a glass red wine (optional)
- 1.0 tsp sugar
- 10 black olives , halved
- 1.0 tbsp small capers
- 400.0g rigatoni , cooked to serve
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle
52
ratings
Advertisement
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
Ingredients
- 250.0g beef mince
- 250.0g pork mince
- 1 onion , grated
- 25.0g Parmesan , finely grated
- 3 garlic cloves , 1 crushed, 2 finely sliced
- olive oil
- a large pinch chilli flakes
- ½ tsp fennel seeds , crushed slightly
- 2 x 400.0g tins chopped tomatoes
- a glass red wine (optional)
- 1.0 tsp sugar
- 10 black olives , halved
- 1.0 tbsp small capers
- 400.0g rigatoni , cooked to serve
PER SERVING
356 kcalories, protein 29.8g, carbohydrate 9.4g, fat 22.4 g, saturated fat 8.5g, fibre 3.0g, salt 0.95 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
08 October 2011
Beth rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
27 October 2011
Beth769 rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.