Midweek Meatball and Tomato Chutney Pasta

|Andrew Calder
Midweek Meatball and Tomato Chutney Pasta

An easy midweek meal made using meat or vegetarian meatballs with Calder's Kitchen Tomato or Spicy Tomato chutney.


Healthy, quick & delicious wholesome family all year around meal. Enjoy wit your favourite pasta or stir into a chilli con carne (or vegetarian chilli).

Midweek Meatball and Tomato Chutney Pasta

Andrew Calder
Servings

2 servings

Cook Time

20 minutes

Cuisine

Italian

An easy midweek meal made using meat or vegetarian meatballs with Calder's Kitchen Tomato or Spicy Tomato chutney.

Ingredients

  • 10 meat or vegetarian meatballs
  • I medium onion sliced
  • Handful of sliced mushrooms (optional)
  • 1 tin of chopped tomatoes
  • 1 garlic clove finely chopped
  • 2 bay leaves (optional)
  • 2 - 3 tablespoons Calder’s Kitchen Spicey Tomato Chutney
  • 1 tablespoon olive or vegetable oil
  • Black pepper and salt to season

Directions

  1. Bake or fry the meatballs and set aside
  2. Meanwhile heat the oil in a medium size pan
  3. Sauté the onion and mushrooms (if using) until softened then add the garlic and cook for one more minute
  4. Add the chopped tomatoes, bay leaves and the tomato chutney, stir the mixture and simmer for a few minutes
  5. Add the meatballs and simmer until they have heated through then season to taste
  6. Serve with any cooked pasta of choice
  7. Sprinkle with grated Parmesan cheese and fresh basil (optional)