• 600g extra lean minced pork or turkey
  • 6 spring onions finely chopped
  • 1 Schwartz perfect shake garlic Italian herb and spice blend
  • 1tbsp tomato purée
  • 1 tbsp Worcestershire sauce
  • Salt and pepper
  • Fry light
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 2x400g tinned chopped tomatoes
  • 50ml chicken stock
  • 2tsp dried oregano
  • 300g pasta
  • 120 g cheddar
  • Salad to serve


  • STEP 1
    Preheat grill to high. Mix together mince, spring onions, Italian seasoning tomato purée and Worcestershire sauce and season.
  • STEP 2
    Shape into 20 balls then arrange on your grill and cook for 10-12 mins turning occasionally until meatballs are brown all over
  • STEP 3
    Meanwhile place a large pan on medium heat spray and fry onions for 1-2 mins then add garlic and cook for a further minute. Add the chopped tomatoes chicken stock and oregano season well, and bring to the boil. Reduce heat and simmer for 15 minutes, stirring occasionally until sauce has thickened
  • STEP 4
    Cook pasta according to packet. Preheat oven to 180c fan. Pour sauce over pasta and stir in meat balls. Transfer to baking dish and sprinkle over cheddar. Bake for 30 mins until bubbling and golden
  • STEP 5
    Divide into 4 bowls add a twist of black pepper and serve with salad

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