This is a breahead leftover creation, which threatened to be tastier than the original dish! The meatballs were made using the leftover homemade burgers (see Burgers for your buns) from the freezer, and were added to linguine pasta with a tangy homemade tomato sauce, creamy goats’ cheese and wilted spinach. The result; a delicious rich pasta dish which at the same time is light and fresh tasting.
Meatball Pasta Recipe
1/2 quantity of burger recipe or leftover uncooked burgers
1-2 tbsp white wine vinegar
1/2 tbsp sugar
1 tsp smoky paprika
1/2 tsp cayenne pepper
1 clove garlic-chopped
2 tsp herbs de provence
1 tsp dried oregano
400g whole tinned tomatoes
150g soft goats cheese
couple of large handfuls of fresh spinach
Parmesan for grating
100-150g pasta of choice per portion
1. Roll burgers into meatballs of about 4cm diameter (alternatively use burger recipe and just shape into meatballs instead of burgers)
2. Heat a little oil in frying pan and seal meatballs giving them a good brown colour.
3. Remove meatballs and set aside.
4. In the same pan, add chopped garlic and cook for 30 seconds over medium heat until it dances but doesn’t burn.
5. Add wine to pan and reduce to 2/3 original volume.
6. Put tomatoes in a sieve and squish between fingers, then add to wine.
7. Reduce slightly then add herbs, spices, vinegar and sugar and boil for 5 minutes.
8. Put meatballs into sauce and cook for 15-20 minutes over a gentle heat.
9. Check seasoning of sauce and add salt and pepper to taste.
10. Add spinach to sauce and wilt, keep warm over low heat.
11. Bring pasta to boil and cook until al dente in salted water.
12. Drain cooked pasta and add to tomato sauce along with goats cheese crumbled or in cubes.
13. Serve with a drizzle of olive oil and a grating of Parmesan.