Italian Meatballs with Chickpea Fusilli

Yields1 Serving
 1 x 250g (8.82oz) Chickpea Fusilli Pasta
 1 1/2 pounds of grass fed beef, minced
 1 small onion, minced
 1 egg
 2 tbsp fresh parsley
 2 garlic cloves, minced
 3/4 tbsp sea salt
 1/4 tbsp black pepper
 1 1/2 tbsp olive oil
 2 garlic cloves, minced
 3/4 cup onion, finely chopped
 2 tbsp tomato puree
 2 1/2 cup tomato pasata
 1/4 cup water
 1 tbsp paprika
 1 tbsp red pepper (chilli flakes)
 3 tbsp dried Italian herb mix (parsley, basil, thyme, oregano)
  Extra virgin olive oil, for cooking
 1 tbsp sea salt
 1 tbsp black pepper
1

Add the Chickpea Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.

3

Add all of the meatball ingredients into a bowl and mix well using your hands. Form into balls.

5

Heat 1 ½ tbsp. olive oil in a large non-stick frying pan over a medium high heat. Add the meatballs and cook until browned. Remove into a bowl.

7

Sauté the onion for 2-3 minutes until translucent. Add the rest of the sauce ingredients and bring to a medium-low heat to simmer for 15 minutes.

9

Transfer the meatballs with the sauce into the cooked Chickpea Fusilli pasta.

11

Combine the pasta and meatballs. Serve on a plate with some sprigs of fresh parsley.

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Ingredients

 1 x 250g (8.82oz) Chickpea Fusilli Pasta
 1 1/2 pounds of grass fed beef, minced
 1 small onion, minced
 1 egg
 2 tbsp fresh parsley
 2 garlic cloves, minced
 3/4 tbsp sea salt
 1/4 tbsp black pepper
 1 1/2 tbsp olive oil
 2 garlic cloves, minced
 3/4 cup onion, finely chopped
 2 tbsp tomato puree
 2 1/2 cup tomato pasata
 1/4 cup water
 1 tbsp paprika
 1 tbsp red pepper (chilli flakes)
 3 tbsp dried Italian herb mix (parsley, basil, thyme, oregano)
  Extra virgin olive oil, for cooking
 1 tbsp sea salt
 1 tbsp black pepper

Directions

1

Add the Chickpea Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.

3

Add all of the meatball ingredients into a bowl and mix well using your hands. Form into balls.

5

Heat 1 ½ tbsp. olive oil in a large non-stick frying pan over a medium high heat. Add the meatballs and cook until browned. Remove into a bowl.

7

Sauté the onion for 2-3 minutes until translucent. Add the rest of the sauce ingredients and bring to a medium-low heat to simmer for 15 minutes.

9

Transfer the meatballs with the sauce into the cooked Chickpea Fusilli pasta.

11

Combine the pasta and meatballs. Serve on a plate with some sprigs of fresh parsley.

Italian Meatballs with Chickpea Fusilli

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