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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 608.4
  • Total Fat: 31.0 g
  • Cholesterol: 166.2 mg
  • Sodium: 243.1 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 32.4 g

View full nutritional breakdown of Meatballs, tomatoes and pappardelle calories by ingredient
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Meatballs, tomatoes and pappardelle

Submitted by: SCAREWALDORF

Introduction

A good pre race meal to top up Iron and Carbohydrate stores. Delivers 2/3 of daily recommended allowance of zinc and half the amount od selenium. A good pre race meal to top up Iron and Carbohydrate stores. Delivers 2/3 of daily recommended allowance of zinc and half the amount od selenium.
Number of Servings: 4

Ingredients

    For the Meatballs

    500g lean minced beef
    1 onion, finely chopped
    1 garlic clove, finely chopped
    1 tbsp thyme, chopped
    1 egg
    1tsp olive oil
    salt and pepper to taste.


    For the Sauce.

    1 tsp olive oil
    1 onion, chopped
    1 garlic clove, finely chopped
    1 400g can tinned tomatoes.
    1 sprig of thymes
    1 bay leaf
    1 rosemary stalk
    1 tsp brown sugar
    200g dried papperdelle
    2 tbsp chives

Directions

-Mix the minced beef, onion, egg, garlic and thyme and season. With wet hands, form 16 meatballs and chill in the fridge for 20mins.

-To make the sauce, heat the oil in a pan and add the onions cooking til soft. Add the garlic and cook for a minute. Pour in the tomatoes and 200ml of water, the herbs and the brown sugar. Simmer for 30 mins, stirring occasionally.

-Heat 1tsp of olive oil in a pan then add the meatballs, browning for 10mins. Pour over the sauce, cover and cook for 30mins on a low heat.

-Cook the pappardelle as instructed on pack.

-To serve, spoon the pappardelle into a dish, top with meatballs and sauce.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SCAREWALDORF.






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