Garlic & Chilli Home Made Meatballs 


Today we spent the afternoon at the beach with the kayaks and after a little dip in the sea we were ready for a warm, hearty meal!

Luckily garlic & chilli meatball tomato pasta was on the menu!

Preheat the oven to 175’C.

For the sauce:

  • 1 chopped onion
  • 2 crushed garlic cloves
  • Teaspoon of paprika
  • A handful of chopped herbs; oregano, basil
  • A dash of lemon juice
  • 1 tin of chopped tomatoes
  1. Fry garlic and onions first then add the herbs and the remaining ingredients.
  2. Bring to the boil and gently simmer for approximately ten minutes.

For the meatballs:

  • 600g lean British beef
  • 2 cloves crushed garlic
  • 3 small chopped chillies
  • A handful of chopped fresh herbs; Rosemary, Sage, Thyme & Oregano
  • One medium egg
  • One red onion finely chopped
  1. Combine all ingredients in a mixing bowl and blend together with a fork. Season with salt and pepper.
  2. Roll into golf ball sized balls (should make about 20) and brown off in Lucy Bee (coconut oil).
  3. Pour the sauce over the meatballs in an over proof dish and place in the oven at 175’C.
  4. Cook your pasta (I chose gluten-free, wheat-free pasta and used a cupful but this could vary depending on the person) and by the time the pasta is done your meatballs should also be ready to go!

And there we go – enjoy! X

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