Neatballs with sieved tomatoes
Made with Double concentrated tomato paste
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.
Neatballs with sieved tomatoes: Method
- For the Neatballs:
- Finely chop or process 1/2 cup of walnuts & set aside.
- Process 1 onion (1/2 cup), garlic cloves and carrot.
- Cook the onion and carrot mix in a little olive oil until golden & set aside to cool.
- Mix chia seeds and 1/4 cup of water. Set aside until it forms a thick gel (5mins).
- Drain & rinse lentils. Set aside.
- Mix breadcrumbs, Mutti Tomato Paste, dried oregano and a pinch of salt together. Use a potato masher to gently mash all ingredients including those that were set aside. Be sure to keep a little texture of the lentils.
- Using your hands, roll the mixture into roughly 3cm size balls.
- Cook in a hot oven until golden, turning regularly.
- For the sauce:
- Heat saucepan with olive oil over medium heat. Fry onion and garlic. Once translucent, add a tin of Mutti Polpa Finely Chopped Tomatoes. Add salt to taste & cook on low until sauce thickens and becomes rich in colour.
- Cook spaghetti as per packet instructions.
- Serve spaghetti with the Mutti sauce and top with neatballs.
