Family meatball pasta bake from Annabel Karmel

Preparation time: 15 minutes

Cooking time: 30 minutes



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


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


  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.