A must-have in your arsenal for big hungry groups or cooking dinners for the week all at once. These easy, zesty meatballs are fool-proof and versatile enough to go with whatever mealplan you have in mind.
The sausage mince does the work for you as far as seasoning and holding the meatballs together go, then the beef adds texture to complement your fresh lemon and basil flavours.
500 g sausage mince
500 g lean beef mince
Zest 1 lemon
1/2 cup Fresh basil, roughly chopped (plus garnish)
600 g tinned chopped tomato
1 tbsp minced garlic
2 tsp dried Italian herbs
1-2 cups fresh tomato, diced
1-2 cups green beans, sliced
2 medium carrots, diced
Salt, pepper, sugar to taste
6-8 serves fettuccine
Starting with a medium mixing bowl, combine the sausage mince, beef mince, lemon zest and basil. I use my hands to mix since I'll be manually rolling the mixture into 1 tablespoon sized balls.
In a lightly greased frying pan, lay out the balls in one layer and fry on medium heat, 3 minutes each side or until golden and firm all over. Remove from the pan (retaining the juices) and drain on paper towel.
For the tomato sauce, combine the tinned tomato, garlic and herbs in a covered pot and set on a medium simmer.
In the pan with the meatball juices, fry off the diced tomatoes, carrot and beans until they begin to thicken and caramelise. Add to the tomato sauce pot on the heat along with the meatballs.
At this point, cook the fettuccine according to packet instructions. By the time the noodles are done, the sauce should have thickened. Test for flavour and adjust seasoning with salt, pepper and sugar as required.
Add about a cup of sauce to the pasta and toss through to prevent sticking.
Serve a generous scoop of meatballs in sauce over the pasta and garnish with fresh basil, cheese and a light sprinkle of lemon juice.