Beef mince, low fat, raw, 250 g
Garlic, 2 clove(s), crushed
Dried oregano, 1 teaspoon(s)
Ground cumin, 1 teaspoon(s)
Coriander seeds, whole, 1 teaspoon(s), ground
Ground turmeric, 0.5 teaspoon(s)
Chilli powder, 1 pinch(s)
Eggs, raw, 1 50g egg(s)
Wholemeal bread, 1 slice(s)
Pasta, uncooked, 250 g, such as penne, spirals or shells
Olive oil spray, 1 spray(s)
Tomato passata, 2 cup(s)
Red wine, 60 g, 1/4 cup
Preparation time: 20 minutes
Cooking time: 20 minutes
1. Combine the beef, garlic, oregano, cumin, coriander, turmeric, chilli and egg in a large bowl. Crumble the bread with your fingers to form rough breadcrumbs and add to the bowl. Combine the mixture then shape into walnut-sized balls. Place the balls on a baking tray lined with baking paper and refrigerate for 10 minutes.
2. Meanwhile, bring a large pot of water to the boil. Cook the pasta according to package instructions or until al dente. Drain and set aside.
3. Spray a large non-stick frypan with olive oil and place over medium heat. Cook the meatballs for 4–5 minutes or until browned and cooked through. If your meatballs are bigger than walnut-size, they may take longer to cook. Once cooked, remove from the pan and set aside.
4. Add the tomato passata to the frypan and heat for 2 minutes. Add the red wine and simmer for a further 2 minutes. Gently toss the meatballs through the sauce until warm. Divide the penne between four pasta bowls and top with meatballs and sauce. Serve with a green salad.