Thursday, 28 November 2013

Marevellous cheesy chilli meatballs

I love pasta dishes and this is one of my all time favourites. I first made them around 3 years ago and they have become a regular go to pasta dish. The cheese helps the meatballs to remain moist and the chilli gives the dish an extra kick. I tend to always make this dish with tagliatelle as it absorbs all of the flavours. This may not be the healthiest of meals, but we all deserve a carb blow out once in a while :) x

Cheesy meatballs.
Recipe for Marvellous Cheese Chilli Meatballs.
Serves 2, preparation 10 minutes, cooking time 20 minutes
225g lean minced pork
4 salad onions, finely chopped
2 garlic cloves, finely chopped
1 red chili, seeded and finely chopped
2 tablespoons freshly grated Parmesan, plus extra to serve
1 tablespoon olive oil
100ml red wine
150g spaghetti or tagliatelle
400g can chopped tomatoes
pinch of sugar
salt and pepper

Mix together the mince, salad onions, garlic chili, Parmesan and plenty of salt and pepper. Shape into 12 small, firm balls. Heat the oil in a large pan and cook the meatballs for 3-4 minutes, shaking the pan frequently, until well browned. Pour in the red wine and bubble vigorously for 1-2 minutes.
Cook the pasta in a large pan of boiling, salted water. Stir the chopped tomatoes, sugar and salt and pepper into the meatballs; bring to the boil and simmer for 8-10 minutes until the meatballs are cooked through.
Drain the pasta and return to the pan; spoon in some of the tomato sauce and toss well together. Transfer to large serving bowls and spoon over the chili-cheese meatballs with the sauce; sprinkle liberally with the Parmesan sauce.

587 Calories, 38.3g protein, 64.4g carbohydrate, 17.7g fat, 5.4 saturated fat, 4g fibre.


1 comment

  1. I love anything with chilli and love the idea of adding cheese


© Charlene Flash | All rights reserved.
Blogger Template Designed by pipdig