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Mini Beef meatballs in a rich tomato sauce with Rigatoni pasta and pumpkin fingers

Mini Beef meatballs in a rich tomato sauce with Rigatoni pasta and pumpkin fingers

Recipe 4 of the 5 trays for $60 recipes
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Ingredients Method Notes

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

Method
 

  1. Sauté onion and garlic in a small amount of vegetable oil until soft
  2. Add Passata and paste, mix well and simmer for 10 mins, then taste and add salt, pepper and sugar as needed, then reserve
  3. Bake pumpkin pieces until just soft in a 180C oven
  4. Combine mince, egg, tomato sauce, BBQ sauce, Worcestershire sauce, breadcrumbs and seasoning
  5. Mix mince and other ingredients very well with your hands and then roll into small balls
  6. Tip meatballs into tomato sauce and simmer gently for 20mins being careful not to break them up when stirring
  7. Cook rigatoni pasta as directed on pack (usually 12mins)
  8. 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