Surplus Supper: Family meatball pasta bake from Annabel Karmel

This week Annabel Karmel joins us to cook up a family friendly bake, layering accessible ingredients together to build an Italian inspired masterpiece.

Annabel is a best-selling author on baby food and nutrition and provides recipes and advice for pregnancy, babies, toddlers and families. As well as sharing this surplus recipe, Annabel has been shipping chilled meals to FareShare to help support those in need.

This hearty recipe has been created with the whole family in mind and uses items commonly found around the kitchen. You can find all of the instructions to get cooking below.

Help us get food to vulnerable people

At FareShare we’re working hard to continue delivering essential food supplies to frontline charities getting food to vulnerable people during the coronavirus outbreak. A donation of just £10 can provide enough food for 40 meals for those who are most at risk of hunger. If you have enjoyed this week's recipe please donate today and help us help others.

Ingredients:

Sauce

2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
2 x 400 g tin chopped tomatoes
1 tbsp sundried tomato paste or tomato paste
2 tsp red balsamic vinegar or red wine vinegar
a dash of sugar
200 g fusilli pasta
50 g Cheddar cheese, grated
2 tbsp basil, chopped

Meatball

350 g lean minced beef
50 g white breadcrumbs
1 tbsp thyme, chopped
50 g Parmesan, grated
½ apple, peeled and grated

Instructions:

1. Measure all of the meatballs ingredients into a food processor. Whiz until combined, then shape into 25 balls. Chill in the fridge while you make the sauce.
2. Heat the oil in a saucepan. Add the onion and garlic and fry until just soft.
3. Add the tomatoes, paste, vinegar and sugar. Season and bring up to the boil. Then cover and simmer for 10 minutes.
4. Heat a frying pan until hot and add 1 tbsp of oil. Fry the meatballs until lightly golden on all sides. Add to the sauce, cover and simmer for 10 minutes.
5. Cook the pasta in boiling salted water until al dente. Drain, then add to the meatballs.
6. Add the basil and spoon into a shallow dish. Sprinkle with cheese.
7. Put under a hot grill for 5 minutes until bubbling and the cheese has melted.