About us Companion Cookbook Andy & Kris's Pasta with Homemade Meatballs Recipe Andy & Kris's Pasta with Homemade Meatballs Here is Companions Andy & Kris's Pasta and homemade meatballs recipe. This recipe is fairly easy and will be a real family favourite. The tomato pasta sauce is packed with fresh vegetables to help you and your family get your 5-a-day! Why not make a bit extra and have it for lunch the next day. We've served this delicious dish with a side of homemade coleslaw and homemade garlic bread! What is better than that. Recipe makes - 4-5 portions Preparation time - 25 minutes Total cooking time - 45 minutes Ingredients for the Meatballs 500g of Minced Beef 1 Large White Onion 1 Large Red Onion 3 Large Garlic Cloves 1 Medium Egg 1 Teaspoon of English Mustard Salt and Pepper to taste 50g of Grated Cheddar Cheese Ingredients for the Tomato sauce 6 Medium Closed Cup Mushrooms 5 Large Fresh Tomatoes 3 Bell Peppers (yellow or red) 1 Large White Onion 3 Large Garlic Cloves 1 Tin of Tinned Tomatoes 1 Teaspoon of Tomato Puree 1 Teaspoon of Dried Mixed Herbs 1 Tablespoon of Worcestershire Sauce 150ml of Chicken Stock Salt and Pepper to taste Ingredients for the Pasta 200g of Dried Spaghetti Sprinkle of dried Italian herb seasoning Meatball making... Step 1 - Prepare the meatball mixture Firstly, dice the onions into small pieces and finely chop the garlic or crush with a garlic crusher. Then get the minced beef and place in a large bowl along with the onions and garlic. Then using your hands, mash all of the ingredients together to ensure the onion and garlic is evenly distributed throughout the meat. Kneed and combine for around 3-5 minutes until the texture is smooth and more combined. Then add in grated cheddar, the egg, mustard and seasoning. Using the same method as above combine the cheese, egg and mustard to the meat. It should resemble the image below. Step 2 - Make the Meat-balls! Using your hands break off sections of the meat mix and roll into small balls slightly larger than golf balls. You can make the meatballs smaller or larger based on your preferences, just remember to alter the cooking time accordingly. Step 3 - Precook the meatballs Now it's time to precook the meatballs to get a lovely browned outside! You can either cook the meatballs in a pan on the hob or in the oven, it is completely up to you. We placed them into a preheated oven at 180°c on a lined baking tray and cooked for 20 minutes turning the meatballs after 10 minutes. Tomato pasta sauce... Step 1 - Prepare the vegetables Firstly, take the large tomatoes, chop them into segments, and place in a large pan. Then, take the bell peppers, onions and cut them into small pieces around 1cm in diameter and add to the pan. After that, take two cloves of garlic and chop them roughly or grate the cloves into a paste if you prefer, then add to the other ingredients. Then add the tinned tomatoes and hot chicken stock to the pan. Step 2 - Blend Then take a hand blender and blend the contents of the pan until it is of a smooth consistency. Season with the dried Italian seasoning and black pepper. Step 3 - Cook the sauce Once the sauce is of a smooth consistency, place on a medium heat and cook for around 15 minutes. Sweat some mushrooms off in another pan with some butter until they are soft and golden in colour, then add them to the pan with the other vegetables. After the sauce has been simmering and has thickened slightly, have a taste to see if it needs anymore seasoning. Top tip: Always taste the sauce before adding extra salt as the chicken stock can be salty! Add the Worcestershire sauce and any additional seasoning and place on a medium-low heat to continue to simmer to develop the flavours. Step 4 - Add the meatballs to the pasta sauce Once the meatballs are nicely browned on the outside add them to the pan or alternatively place them in a deep oven proof dish and cover with the pasta sauce and place back into the oven for a further 10 minutes. Step 5 - Cook the pasta Whilst the meatballs in tomato sauce are in the oven it's time to cook the pasta. This recipe uses dried pasta, but you can use whatever pasta you prefer. Bring the water to the boil and cook according to the packet instructions. Once the pasta is cooked and drained, sprinkle with Italian herb seasoning for that extra bit of flavour! Step 6 - Serve Once the pasta is cooked the dish is now ready to be served. Take the meatballs from the oven and ensure they are piping hot throughout and serve on top of the spaghetti. Sprinkle on a bit of grated cheddar and all that's left to do now is enjoy. To find out how to make the delicious Coleslaw and Garlic bread pictured below, scroll down... Homemade Apple and Celeriac Coleslaw Ingredients for the Apple and Celeriac Coleslaw 1 White Cabbage 3 Medium Carrots 1 Celeriac 1 Green Apple 1 Teaspoon of Apple Cider Vinegar 3 Tablespoons of Salad Cream 2 Tablespoons of Mayonnaise A sprinkle of Italian Seasoning Salt and Pepper to taste Step 1 - Prepare the vegetables Firstly, take the white cabbage and cut off the base. Then cut in half and slice thinly to make long thin slices, these should break up into smaller pieces due to the natural layers in the vegetable. Then take the carrots and cut the top off and peel off the outside layer using a peeler. Take the carrots and grate on a box grater using the side with large circle holes going across the entire surface. Then get the apple and cut in half then into segments, removing the pips and harder core. Cut into small chunks keeping the skin on. Lastly get the celeriac and peel off the skin using a peeler. Cut the vegetable in half or into a manageable size and grate using the same side. Alternatively you can use a courser side for a chunkier result. Step 2 - Assemble Place all of the grated and chopped veg into a large bowl and add in the apple cider vinegar, salad cream and Mayonnaise. Stir to combine until all of the veg is evenly distributed and has a coating of sauce on. If more sauce is needed add a little more of each, then add the Italian seasoning and salt and pepper. Cover over with cling film and place in the fridge for a few hours. Coleslaw always tastes better when it's had a few hours in the fridge first! Homemade Garlic Bread Ingredients for the Garlic Bread Fresh French Stick 5 Large Garlic Cloves 250g of Salted Butter 2 Teaspoons of Olive Oil Handful of Fresh Flatleaf Parsley 1 Small Teaspoon of Smoked Paprika Black Pepper, Salt to taste Step 1 - Prepare the garlic butter Get the butter, olive oil, smoked paprika and salt and pepper and place into a bowl. Then using a garlic crush, crush all of the garlic cloves to make a fine garlic paste. Alternatively you can chop the garlic by hand and use the knife and some sea salt flakes to make the garlic into a paste. Then take a handful of fresh flatleaf parsley and chop as fine as possible using a sharp knife. Add the garlic paste and parsley to the bowl with the butter and mix until all of the ingredients have been evenly distributed throughout the butter. If the butter is too firm, place in the microwave or warm oven for a few seconds to soften slightly. The butter should be soft enough to spread but not too runny. Step 2 - Garlic up your bread Now it's time to add the butter to the bread. Using a bread knife, cut the fresh bread into slices around 2.5cm thick on a slight diagonal. Slice through the stick but don't cut all of the way through. Once you have sliced the bread it's time to add the butter. Spread the garlic butter onto each piece ensuring you save a bit for the end. Once every piece has been covered spread the remaining butter on the top of the stick for an extra garlicy, buttery hit!! Like a bit of spice? Why not grind some dried chilli flakes on top for an extra hit! Step 3 - Cook Wrap the batton with tin foil and place in a preheated oven at 180°c. Cook for around 5 minutes with the stick entirely covered in the tin foil, then open to reveal the top of the stick and cook for a further 4 minutes to crisp up. Thank you for using this recipe made by Kris and Andy one of our Companions, we hope you enjoy trying this delicious dish! Send us a picture of your pasta bake and we'll feature it on our Social Media! We will be posting a new recipe that has been created by an Emmaus South Wales Companion every month. We want to share and celebrate our Companion's skills and help you make delicious meals. Keep an eye out on our social media for the next recipe. * Images taken for this recipe were taken whilst cooking the dish for 20+ Companions. Images do not represent quantities that should be expected when cooking this recipe.