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Beef meatballs and linguine with roast peppers and basil

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Beef meatballs and linguine with roast peppers and basil

20 minutes

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Beef meatballs and linguine with roast peppers and basil

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 red onion, chopped
500 g free-range beef mince
1 red chilli
1 free-range egg
1 T thyme leaves
2 T Dijon mustard
1 red pepper, chopped
200 g Rosa tomatoes
Grana Padano, grated, for serving
Fresh basil, for serving
linguine, cooked al dente

Method

Preheat the oven to 200°C.

Mix 1 chopped red onion with 500 g free-range beef mince, 1 chopped red chilli, 1 free-range egg, 1 T thyme leaves, 2 T Dijon mustard and seasoning to taste.

Mould into meatballs. Roast for 20 minutes with 1 chopped red pepper and 200 g Rosa tomatoes.

Toss with al dente linguine and serve hot with grated Grana Padano and fresh basil.