An incredibly delicious, easy and hearty recipe that is rich in flavour and perfect for serving any day of the week! 

In a sneaky shortcut, we repurpose our scrumptious Garlic & Pepper Beef Sausages into meatballs for a lightning fast and ultra-yummy rendition of this ancient Roman classic. 

This recipe serves 3. We find that we can't get enough of these meatballs here in our household, so we tend to make a few batches at a time. These meatballs freeze well and make for an excellent express dinner when you're short on time. 

If you're pressed for time and don't feel like making the pasta from scratch, just substitute with a good quality, wholesome wheat pasta. 

Garlic Beef Meatballs & Tomato Sauce Ingredients

• 1 pack of Lakey Farm Garlic & Pepper Regenerative Beef Sausages (these are preservative free and oh-so delicious!)

• 1 large onion, diced

• 700mls of good quality tomato sauce for pasta—homemade is best—we make our own each year

• Olive oil to fry off the onions and meatballs

• Garlic, salt and chilli flakes to taste

• Chopped parsley to garnish

Handmade Ancona Egg Spelt Pasta

• 400g of white spelt flour

• 100g of fine semolina

• 6 Lakey Farm Ancona eggs

• Extra flour for dusting the pasta

(These ingredients will make double the amount of pasta required for this dish, unless you're a pasta-loving household that likes a heaping serving of pasta with your meatballs!) 

• You will also need a good grating cheese for serving. Parmesan, cheddar, or whatever else takes your fancy. We love Long Paddock's cooking tomme.  

• Extra salt to add to the water prior to boiling the pasta

Handmade Pasta Method

If you are making your pasta from scratch, make it first. 

1. Mix the white spelt flour, fine semolina and Ancona eggs together. We like to use our Kitchen Aid mixer to combine the ingredients, but you can do this manually if you don't have a mixer on hand. 

2. Knead the combined ingredients by hand. 

3. When the ingredients are well combined and the dough has a light sheen, place it in a plastic bag and put it into the fridge to rest for 20 to 30 minutes. 

4. Take the dough out of the fridge. Roll it out, cut it into thick slices and lightly dust with flour. 

5. Roll out the pasta into thin sheets and cut into fettuccine-sized strands. 

6. Lightly dust the pasta with flour, once again.  

Meatballs & Sauce Method

To ensure the sauce and pasta are ready at the same time, bring a pot of salted water to the boil now. 

1. Remove the sausage casings and divide each sausage into 3-4 meatballs. 

2. In a large frying pan, sauté the onions. 

3. Add the meatballs and brown them off.

3. Once the meatballs are browned on all sides, add the tomato sauce. Cook for 5 minutes and then add the garlic, salt and chilli flakes to taste. Let the sauce reduce and thicken up. As the sauce is thickening, add your pasta to the pot of boiling salted water. 

Cooking the Pasta

Add your pasta to the boiling salted water. Fresh pasta takes very little time to cook, so keep an eye on it, the time it takes to cook varies a little depending on how dry your pasta mix is. Ours took about 3-4 min to cook.

Plating Up

1. Warm your sauce through if you have turned off the heat.

2. Once your pasta has cooked, drain it and dish it up it onto your plates. 

3. Spoon on your tomato and meatballs, garnish with parsley and cheese.

 
We hope you enjoy this delectable dish! If you're in the mood, try it with a glass of our Lakey Farm Heathcote Carmenere.