Pasta with Baked Meatballs in Garlicky Tomato Sauce

Oven-baked beef and pork meatballs tossed through a garlicky tomato passata sauce with your favourite pasta shape.

Ingredients

Meatballs

• 500 g regular minced beef (not lean)
• 250 g minced pork
• 1 large onion, grated
• 60 g panko breadcrumbs
• 1 egg
• 10 g fresh flat-leaf parsley, chopped
• 2 tbsp freshly grated parmesan
• 1 tsp salt
• 1/2 tsp black pepper
• Olive oil spray

Sauce and Pasta

• 2 tbsp olive oil
• 4 garlic cloves, finely chopped
• 700 g tomato passata
• 1 tsp white sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 350 g pasta of choice

Method

1. Preheat oven to 200degC (400degF) and line a baking tray with baking paper.
2. Combine all meatball ingredients in a bowl and roll into balls slightly smaller than golf balls.
3. Arrange on the tray and spray generously with olive oil.
4. Bake for 20 minutes until golden brown.
5. Meanwhile, heat olive oil in a large pan over medium-high heat. Add garlic and cook for 30 seconds.
6. Add the passata, sugar, salt, and pepper. Cover and simmer for 20 minutes.
7. Add the baked meatballs to the sauce and simmer for another 2-3 minutes.
8. Cook the pasta according to packet instructions, draining 1 minute early.
9. Toss the pasta through the meatball sauce.
10. Finish with grated parmesan and fresh parsley.

Tips

• The mix of beef and pork gives the meatballs richer flavour, but either mince works on its own.
• For a quicker option, skip the oven and drop raw meatballs directly into the simmering sauce for 20-30 minutes.
• Uncooked meatballs freeze well for up to 3 months.