By Noo on October 30, 2011
Photo by katew
Photo by katew
"I found this recipe in a low fat hi energy cookbook, but tweaked it slightly. I use wholegrain pasta, but the original recipe used regular..entirely up to you."
Serving Size: 1 (350 g)
Servings Per Recipe: 4
"These were great meatballs and very easy to do for a midweek dinner. I enjoyed the chilli in the sauce. We left out the pasta and served with cheese on top."
"Noo, we really enjoyed this, a hearty meal easily prepared on a cool evening, and served with aromatic garlic bread, perfect! I neglected to read the ingredients carefully enough, and cheerfully charged ahead with 500 gr of mince ... so I had to double everything else, which was not a problem at all. I had made tomato sauce a day or so earlier, with a touch of chilli, so added this into the sauce I prepared for this dish, which worked out well. The meatballs cooked perfectly in the sauce, which I transferred to the oven, what I did NOT do was mix the pasta into the casserole, I cooked the pasta while the meatballs were in the oven, and served them on top of the pasta. This was just personal preference ... since I had made quite a lot (accidentally :) ), I knew that I would have leftovers, and preferred to do the pasta seperately. I liked the touch of citrus in the meatballs! I used penne pasta, always a favourite for this type of dish. Thank you Noo, for a lovely recipe made for PRMR tag game."