Mini Beef meatballs in a rich tomato sauce with Rigatoni pasta and pumpkin fingers
Recipe 4 of the 5 trays for $60 recipes
Ingredients
- 1 pack KQM Beef mince
- 1 Xlg egg beaten
- 1 Tablespoon tomato sauce
- 1 Tablespoon BBQ sauce
- 1 Tablespoon Worcestershire sauce
- 1 cup dried breadcrumbs
- Salt, pepper and sugar to taste
- 1 x 680ml bottle tomato Passata
- 2 Tablespoon tomato paste
- 1 brown onion diced
- 1 Teaspoon crushed garlic
- 1 x 500gm pack rigatoni pasta
- 1 wedge of Kent pumpkin cut into finger thick slices
Instructions
- Sauté onion and garlic in a small amount of vegetable oil until soft
- Add Passata and paste, mix well and simmer for 10 mins, then taste and add salt, pepper and sugar as needed, then reserve
- Bake pumpkin pieces until just soft in a 180C oven
- Combine mince, egg, tomato sauce, BBQ sauce, Worcestershire sauce, breadcrumbs and seasoning
- Mix mince and other ingredients very well with your hands and then roll into small balls
- Tip meatballs into tomato sauce and simmer gently for 20mins being careful not to break them up when stirring
- Cook rigatoni pasta as directed on pack (usually 12mins)
- Serve all together with some grated cheese on top if desired
Notes
NB #1 Use a wide pot or sautés pan so the meat balls are not all piled on top of each other.
NB #2 I’ve found the pumpkin fingers are a great way to get the kids to eat some vegetable on a night they probably wouldn’t
NB #2 I’ve found the pumpkin fingers are a great way to get the kids to eat some vegetable on a night they probably wouldn’t
