Meatball pasta recipe

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  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 610 calories / serving
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pasta meatballs (h)

Cook the pasta in a large pan of boiling water as directed on the packet. Skin the sausages and roll the sausage meat into bite size balls. Fry in a little oil until browned all over and cooked through. Remove the meatballs from the pan.

Add the onion and garlic to the frying pan and cook gently for several minutes to soften the onions. Add the Philly to the onions with the stock (or a little water) and mustard. Gently heat until the Philly has melted, then stir in the parsley and meatballs.

Meanwhile drain the pasta and divide between 4 pasta bowls. Top with the meat balls and spoon over the Philly sauce to serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.


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  • Ingredients

  • 300g linguine pasta
  • 6 large sausages (Cumberland sausages are particularly delicious)
  • 1dsp sunflower oil
  • 1 large onion, finely chopped
  • 1 clove garlic, thinly sliced
  • 150g Philadelphia Light
  • 2tsp wholegrain mustard
  • approx. 75ml beef stock
  • 1tbsp chopped parsley, optional
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  • Energy 2561kj 610kcal 31%
  • Fat 33g 47%
  • Saturates 12g 60%
  • Sugars 9g 10%
  • Salt 3.4g 57%

of the reference intake
Carbohydrate 57.7g Protein 24.8g Fibre 1.4g

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