Tomato And Basil Meatballs
Easy
•35 Min
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Ingredients
4
ingredient_quantity
recipe ingredient
Egg
1
Breadcrumbs
35
g
Medium Brown Onion, chopped finely
150
g
Tomato Paste
70
g
Crushed Tomatoes
400
g
fettuccine
230
g
Oil
1
tbsp
Basil
1
tbsp
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
63.07 g
Energy
461.64 kcal
Fats
6.56 g
Protein
13.55 g
Nutrition Table Footer
5 min
10 min
9 min
2 min
8 min
1 min
Recipe steps
35 min
In a medium bowl place, empty MAGGI Italian Plant-Based Mince, add 1 cup (250mL) water, stir and leave for 10 minutes until water is absorbed.
Egg replacement
To make the meatballs vegan replace the egg. Mix 1 Tbsp of flaxseed meal to 2½ Tbsp of water & leave to thicken for 5 minutes before using.
Recipe steps
35 min
Combine MAGGI Italian Plant Based Mince, egg and breadcrumbs. Mix well and form approx. 16 meatballs on to a tray and refrigerate 10 minutes.
Recipe steps
35 min
Cook pasta according to directions and set aside.
Recipe steps
35 min
Meanwhile, heat a large fry-pan over medium to high heat. Add oil and gently brown meatballs, add onion, cook for 2 minutes, until softened.
Recipe steps
35 min
Add tomato paste, canned tomato and ½ cup (125mL) of water, bring to a boil, reduce heat to a simmer, and cover, stirring occasionally for 8-10 minutes.
Recipe steps
35 min
Lastly add basil to meatballs sauce, serve over pasta and with a green salad if desired. Enjoy!