Spicy Italian Meatballs (Polpette Alla Diavola)

Name: Spicy Italian Meatballs (Polpette Alla Diavola)
Prep time: THMS
Cook time: THMS
Ingredients: 500g beef mince, lean; 1 tbsp. parsley, freshly chopped; 1 tbsp. basil, freshly chopped; 4 spring onions, chopped; 1 lemon, zest; 100g breadcrumbs; 1 ground cinnamon; Salt & black pepper; A little olive oil; 350g jar Sacla’ Whole Cherry Tomato & Chilli Pasta Sauce; 400g Penne Giganti pasta or pasta of your choice

We give the classic Italian 'devil's meatballs' recipe a Sacla' twist that makes it much easier (but even more tasty!). Using our full-flavoured Whole Cherry Tomato & Chilli Sauce as a base lets you focus on getting the meatballs just right.

Cook Time

35 mins

Serves

Ingredients

500g beef mince, lean
1 tbsp. parsley, freshly chopped
1 tbsp. basil, freshly chopped
4 spring onions, chopped
1 lemon, zest
100g breadcrumbs
1 ground cinnamon
Salt & black pepper
A little olive oil
350g jar Sacla’ Whole Cherry Tomato & Chilli Pasta Sauce
400g Penne Giganti pasta or pasta of your choice

How to make the recipe

Step 1

In a bowl, mix the mince, herbs, spring onions, lemon zest, breadcrumbs and cinnamon together

Step 2

Season well and roll small, walnut-sized pieces of the mince into balls

Step 3

Heat a little olive oil in a pan and fry meatballs lightly, until golden

Step 4

Heat the Sacla‚Äô Whole Cherry Tomato & Chilli Sauce in a pan and add the meatballs

Step 5

Meanwhile, cook the pasta in boiling, salted water until al dente

Step 6

Add a ladleful of pasta water to the sauce to loosen the mixture and bring all the flavours together

Step 7

Drain pasta well, return to the pan, and add the meatballs and sauce

Step 8

Toss everything together and serve immediately