Makes 6 servings
Macros: 331 cal, fat 23g, carbs 13g, protein 19g, fibre 0
9oz 250g dried rigatoni or penne pasta
12 oz 350g lean ground beef
2 Tbsp freshly ground parmesan cheese
2 Tbsp fresh parsley
4oz 125g mozzarella ball drained and roughly chopped
1 egg, beaten
1 Tbsp dried bread crumbs
salt and pepper to taste
1 Tbsp extra virgin olive oil
1 good quality pasta sauce
Place the beef, egg, parsley, parmesan and bread crumbs in the bowl. Season with salt and pepper. Use your hands to combine the mixture.
Use your hands to roll the mixture into 24 balls, set aside.
Cook pasta in a saucepan of slightly salted boiling water for 10-12 minutes, until tender. Drain.
Heat the oil in a large pan and lightly brown the meatballs in 2 batches. Return the meatballs to the pan. Add the tomato sauce, cover, and simmer 5 minutes. Carefully stir the pasta into the meatball mixture, then transfer to the ovenproof dish. Tear the buffalo mozzarella ball and sprinkle over the top of the dish. Cook under preheated broiler for 3-4 minutes, until cheese is melted. Serve with salad. Note: you can substitute ground turkey or pork for the meatballs.