Neatballs
Made with Tomato Puree
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
Medium
Ingredients
For the Neatballs
-
1/2
cup
walnuts
-
1/2
cup
onion
-
3
cloves
garlic
-
1
cup
carrot, finely chopped to 1/2
-
2
tablespoons
chia seeds
-
400
g
tin of lentils
-
1/2
cup
of breadcrumbs
-
2
tablespoons
Mutti Double Concentrated Tomato Paste
-
pinch
of salt
-
handful
of dried oregano
For the sauce
-
1
onion
-
2
cloves
garlic finely chopped
-
400
g
tin of Mutti Polpa Finely Chopped Tomatoes
-
1
packet of spaghetti
Take care when adding neatballs to your pasta & sauce. They are more delicate than regular meatballs. Try topping the neatballs, not mixing them through the sauce.
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Take care when adding neatballs to your pasta & sauce. They are more delicate than regular meatballs. Try topping the neatballs, not mixing them through the sauce.
