Name: Tomato & basil meatballs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 packet (100g) Maggi Italian Plant Based Mince; 1 egg, lightly beaten; 1/3 cup (35g) breadcrumbs; 230g dry penne pasta; 1 tbsp oil; 1 medium onion, chopped finely; ¼ cup (70g) tomato paste; 1 can (400g) chopped tomatoes; 1 tbsp chopped basil

Tomato & basil meatballs

This plant-based version of a Kiwi classic mid-week dinner will soon be a hit in your family

Serves 4

Prep

20M

Cook

15M

Total

35M

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Ingredients

1 packet (100g) Maggi Italian Plant Based Mince

1 egg, lightly beaten

1/3 cup (35g) breadcrumbs

230g dry penne pasta

1 tbsp oil

1 medium onion, chopped finely

¼ cup (70g) tomato paste

1 can (400g) chopped tomatoes

1 tbsp chopped basil

Method

Step 1

Place mince and 1 cup (250ml) water in a medium bowl. Stir, then leave for 10 minutes or until water is absorbed.

Step 2

Add egg and breadcrumbs, mixing well. Form into 16 meatballs and place on a tray. Refrigerate for 10 minutes.

Step 3

Cook pasta according to directions and set aside.

Step 4

Heat a large frying pan over medium to high heat. Add oil and gently brown meatballs. Add onion and cook for 2 minutes or until softened.

Step 5

Add tomato paste, tomatoes and ½ cup (125ml) water. Bring to the boil, then reduce heat to a simmer and cover, stirring occasionally, for 8-10 minutes.

Step 6

Add basil to serve. Accompany with a green salad, if desired. Enjoy!