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For the meatballs:
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Line a large baking tray with baking parchment. In a large mixing bowl add all the meatball ingredients. Using clean hands or gloves, mix the ingredients together well for 2-3 minutes, then shape into small golf ball sized meatballs. Add to the baking tray, drizzle with olive oil and bake for 20–25 minutes.
- While the meatballs are cooking, heat the pasta sauce and cook the pasta according to pack instructions.
- Serve the cooked polpette with the sauce on a serving dish garnished with the basil leaves, the pasta and freshly grated pecorino.
Per serving: 518kcals, 11.6g fat (4.2g saturated), 52.1g carbs, 7.2g sugars, 50.3g protein, 2.8g fibre, 1.110g sodium
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