Fusilli & Meatballs

Fusilli & Meatballs

Fusilli & Meatballs

Lunch for 4

Ingredients for the mincemeat:

Preparing the meatballs

Preparing the meatballs

  • 500g mince beef
  • ½ medium onion
  • 3 garlic cloves
  • Salt
  • Pepper
  • Curly parsley

Ingredients for the Tomato Sauce:

  • 10 tomatoes
  • ½ medium onion
  • Ketchup

For the pasta:



  • 500gr Fusilli pasta
  • Curly parsley


Start by the meatball: Remove all packaging from the meat and place in a bowl.

Finely chop half of a medium onion, garlic, a handful of curly parsley and add to the mince. Also season with salt & pepper, then combine well using your hand.

Ready meatballs

Ready meatballs

Now form the meatballs as big or small as you’d like. And place them in the saucepan you will be using for the tomato sauce. You would have noted that there is no eggs or bread crumbs added here as they are not really necessary. Meat has a natural binder.

Now place the pan on a medium heat making sure to very gently turn each meat ball from side to as the meat browns. Allow 1-2 minutes per side. Once this is done, remove the meat from the pan leaving the pan on the heat.

As the meat cooks, it will release fat and we are going to use that fat to make the tomato sauce.

For the sauce, chop the remaining half onion and fry it in the meat fat for 2 minutes on high heat.

Now add the chopped tomatoes, stir and cover for 10 minutes.

for the sauce

for the sauce

After the 10 minutes, stir the content of the pan, then add the meatballs and ketchup.

Stir and add 200ml water or stock if you wish.

Adjust the seasoning, stir and leave to simmer for another 10-15 minutes.

Now time to cook the pasta.

Follow the instruction on the package.

Boil the water with a table spoon of oil and salt. Just before serving, chop the remaining Parsley, add the pasta and toss.

Plate and serve.





Green “pasta” and tomato sauce


Red meat & dark greens tops up iron

This is a dinner for 4. I am no big fan of pasta and didn’t fancy making meat balls after a long week end away. Instead of meat balls I made pork ribs. To replace the spaghetti, I used  some spring greens.


Cale leaves or spring greens

Cale leaves or spring greens

  •  500 grs of spring green (rolled & cut) 
  •  600 grs of pork ribs chopped 
  • Half a tea spoon of garlic granules
  • Half teaspoon of black ground pepper
  •  Half a teaspoon of dry thyme 
  • Salt
  • 1 small onion
  • 1 tin of chopped tomato 
  • Rapeseed oil
  • Sesame seeds


The sauce: Wash and cut the ribs. Season them with pepper, thyme, and garlic and salt. Mix well and set aside to marinate for 10 minutes.In the meantime, chop the onion and brown it on 3 table spoons of hot oil.

Now delicately place the meat in the pan with the onion and fry it until brown on all sides. This should take 10 minutes in high heat.  Keep stirring and do not let it stick to the bottom of the pan. By now, there should be no more water coming from the meat.

I like it when my meat falls off the bones. For the same result, add 250ml of water and let the meat simmer for another 20 minutes. When the water dries out, and the meat is cooked to preference, add the chopped tomato and fry until the water from the tomato dries out and the tomato has lost most of it sweetness.

Add 100ml of water and let simmer for another 5 minutes until the sauce attains the preferred consistency. Set aside.


Rolled and cut cale leaves

Now on to the “pasta”:

Boil 1l of water, add a teaspoon of salt, glug of rapeseed oil and the chopped greens.

Let it boil for 5 minutes (like pasta). Remove from boil, rinse with hot water and serve immediately.

Sprinkle with pinch of sesame seeds for presentation.

Bon appétit!