Name: Greek meatballs and pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: greek
Ingredients: 400g penne rigate; 500g lamb mince; 120g antipasto, drained, finely chopped; 18.20 gm olive oil; 700g btl Mutti Tomato Passata

Greek meatballs and pasta

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Mediterranean-inspired family dinner favorite.

Ingredients:

400g penne rigate
500g lamb mince
120g antipasto, drained, finely chopped
700g btl Mutti Tomato Passata

Instructions:

Boil the pasta in a large saucepan of water according to package instructions, then return it to the pan.
Combine the minced meat and antipasto in a bowl. Shape tablespoonfuls of the mixture into balls. Heat oil in a large deep frying pan over medium-high heat and cook the meatballs, shaking the pan occasionally, until browned, which should take about 3-5 minutes.
Pour in the flavorful passata, generously season with salt and pepper, and bring the mixture to a gentle simmer. Lower the heat to medium-low and let it cook for 3-5 minutes, ensuring the meatballs are cooked through and the sauce thickens slightly.
Combine the meatballs with the pasta, ensuring they are evenly distributed.

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