300g minced meat e.g. chicken, turkey, pork, beef, quorn
2 cartons of passata (or 1 tin chopped tomatoes and 300ml chicken stock)
4 slices of stale white bread, crusts removed
6 tbsps milk
2 cloves garlic, crushed
2 tsp smoked or regular paprika
handful of fresh parsley, finely chopped (or 1 - 2 tsp dried)
salt and pepper to season
a little oil for frying
a splash of red wine if you have it
salt and freshly ground black pepper
300-350g penne or tube-shaped pasta, cooked according to packet instructions
For the meatballs, add the bread and milk into a large mixing bowl. Add the milk and allow the bread to soak it all up.
Add the mince, chopped herbs, crushed garlic, 1 tsp smoked paprika and a good pinch of salt and pepper.
Mix together well and shape into evenly sized balls - you’ll get about 20 from this mixture.
Heat a little oil in a large non-stick frying pan, and fry the meatballs until browned and cooked through. Set aside.
To make the quick tomato sauce, add the passata (or chopped tomatoes and stock) to a sauce pan and bring up to a boil. Add the red wine if you have it.
Reduce the temperature slightly and cook until the volume reduces by a third.
Season with salt and pepper and another pinch of smoked paprika. Stir well and add the meatballs to the sauce.
Serve with the cooked pasta, or alternatively try it with rice, couscous or fresh bread.