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Tomato & Basil Meatballs

Tomato & Basil Meatballs

5
(5)
  • 4 Serves
  • 15 minutes
  • 20 minutes

Recipe supplied by MAGGI.

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Ingredients

1 packet (100g) MAGGI Italian Plant Based Mince
1 tbsp oil
1/3 cup (35g) breadcrumbs
1 egg lightly beaten
1 medium (150g) onion chopped finely
1/4 cup (70g) tomato paste
1 x can (400g) chopped tomatoes
1/3 (25g) bunch of basil, chopped
230g dry penne pasta
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. In a medium bowl place, the MAGGI Italian Plant based Mince along with 1 cup (250mL) water and rehydrate for 10 minutes.
  2. Combine MAGGI Italian Plant Based Mince, egg and breadcrumbs mix well together. Form approx. 16 meatballs onto a tray and refrigerate for 10 minutes.
  3. Cook pasta according to directions and set aside.
  4. Meanwhile, heat a large frypan over medium to high heat. Add oil and gently brown meatballs. Add onion and cook for 2 minutes.
  5. Add tomato paste, 1/2 cup (125mL) of water minutes stirring occasionally.
  6. Lastly add basil to meatballs sauce, serve over pasta and a green salad if desired. Enjoy!

Top Tips

To make the meatballs vegan: replace the egg by mixing 1 tbsp of flaxseed meal with 1/2 tbsp of water, and leave to thicken for 5 minutes before using.

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