Beef Meatballs in Tomato Sauce with Pasta

What you need

Ingredients

Measured for 4 servings.

• 600 gLean Ground Beef 95%, raw
• 100 gEgg, whole
• 60 gOats, dry
• 280 gWhole-Wheat Pasta, dry
• 600 gTomato Passata
• 160 gOnion
• 12 gGarlic
• 10 gOlive Oil
• 30 gParmesan

Make it

Method

1. 01

   Weigh and prepare all ingredients for Beef Meatballs in Tomato Sauce with Pasta: 600 g Lean Ground Beef 95%, raw, 100 g Egg, whole, 60 g Oats, dry, 280 g Whole-Wheat Pasta, dry, 600 g Tomato Passata, 160 g Onion, 12 g Garlic, 10 g Olive Oil, 30 g Parmesan. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Mix the ground beef, egg and oats with half the finely chopped onion. Combine only until evenly mixed; overworking the meat can make the meatballs dense.

3. 03

   Shape into equal meatballs, ideally 20 small balls for four servings. Heat the measured oil in a wide pan and brown them on several sides without crowding.

4. 04

   Remove the browned meatballs temporarily. Soften the remaining onion, add garlic for 30 seconds, then pour in the passata and simmer 5 minutes.

5. 05

   Return the meatballs to the sauce, cover loosely and simmer 10–12 minutes until cooked through and the sauce has thickened.

6. 06

   Meanwhile cook the whole-wheat pasta until al dente, drain and combine with the sauce. Finish each serving with an equal share of Parmesan.

7. 07

   Check a meatball from the centre of the pan; ground beef should reach 71°C before serving.

8. 08

   Divide the finished recipe into 4 equal servings, preferably using the final cooked weight so portioning remains aligned with the nutrition calculation.