Creamy Tomato Meatball Pasta
30Min
2Servings
685Cal
EasyLevel
Kid friendly
#pasta#meatballs#creamy#quick#family-friendly
Equipment
frying pan
stove
pot
colander
spatula
serving plate
Ingredients
Main Ingredients
dried pasta (dried)
150 g
extra lean meatballs 5% (raw)
12 piece
red onion (whole)
1 piece
garlic cloves (minced)
2 clove
tomato puree (concentrated)
65 g
vegetable stock (liquid)
200 ml
single cream (liquid)
90 ml
fresh basil (fresh)
5 g
salt (ground)
1 tsp
black pepper (ground)
1 tsp
oregano (dried)
1 tsp
onion granules (dried)
1 tsp
garlic granules (dried)
1 tsp
Instructions
1
Brown the meatballs
Season and fry the meatballs until browned
5 minMedium-high heattimer 5 min
Don't overcrowd the pan - cook in batches if needed for even browning
2
Cook the aromatics
Sauté onion, then add garlic and tomato puree
12 minMedium heattimer 10 min
The tomato puree will darken slightly - this builds flavor
3
Create the creamy sauce
Add stock and cream, then simmer while cooking pasta
10 minMedium heattimer 10 min
Start pasta boiling at this point - timing is key for perfect texture
4
Combine and finish
Return meatballs to sauce with basil, then add cooked pasta
3 minMedium heattimer 3 min
Tear basil leaves just before adding for maximum aroma
Original recipe
Storage
Fridge: 2 days
Freezer: 60 days
Reheat: Microwave 2-3 minutes or reheat in pan with splash of water
Best enjoyed fresh. Sauce may thicken when stored - add a little water when reheating
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.