Garlic, oregano, cumin, coriander, tumeric and chilli flavour lean beef in this hearty and warming recipe, that's surprisingly simple to make too.
Ingredients
Beef mince, low fat, raw,
250 g
Garlic,
2 clove(s), crushed
Dried oregano,
1 teaspoon(s)
Ground cumin,
1 teaspoon(s)
Coriander seeds, whole,
1 teaspoon(s), ground
Ground turmeric,
0.5 teaspoon(s)
Chilli powder,
1 pinch(s)
Eggs, raw,
1 50g egg(s)
Wholemeal bread,
1 slice(s)
Pasta, uncooked,
250 g, such as penne, spirals or shells
Olive oil spray,
1 spray(s)
Tomato passata,
2 cup(s)
Red wine,
60 ml, 1/4 cup
Cooking instructions
Combine the beef, garlic, oregano, cumin, coriander, turmeric, chilli and egg in a large bowl. Crumble the bread with your fingers to form rough breadcrumbs and add to the bowl. Combine the mixture then shape into walnut-sized balls. Place the balls on a baking tray lined with baking paper and refrigerate for 10 minutes.
Meanwhile, bring a large pot of water to the boil. Cook the pasta according to package instructions or until al dente. Drain and set aside.
Spray a large non-stick frypan with olive oil and place over medium heat. Cook the meatballs for 4–5 minutes or until browned and cooked through. If your meatballs are bigger than walnut-size, they may take longer to cook. Once cooked, remove from the pan and set aside.
Add the tomato passata to the frypan and heat for 2 minutes. Add the red wine and simmer for a further 2 minutes. Gently toss the meatballs through the sauce until warm. Divide the penne between four pasta bowls and top with meatballs and sauce. Serve with a green salad.
| Nutrition details per portion |
| Energy | 394.1 cal
1646.1 kJ |
| Total Fat | 7.4g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | 410.9mg |
| Total Carbohydrates | 53.0g |
| - Dietary Fibre | - |
| - Sugars | 5.0g |
| Protein | 23.4g |