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Creamy meatball and greens pasta recipe

Creamy meatball and greens pasta recipe

95 ratings

Packed with veggies to up your green count, ribbons of pasta are coated with a creamy sauce and topped with juicy meatballs for a winner of a midweek dinner. Repurpose leftovers into a speedy frittata for lunch the next day. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 309 calories / serving
  • Freezable


  • 450g Tesco Finest fresine pasta (or linguine)
  • 200g fresh greens, thickly sliced, large stalks removed
  • 150g frozen peas
  • 1 tbsp olive oil
  • 2 x packs Meat & Vegetable beef meatballs
  • 1 large red onion, finely sliced
  • 2 garlic cloves, finely sliced
  • 150ml white wine
  • 1 lemon, zested 
  • 2 tsp Dijon mustard
  • 150ml whipping cream
  • 40g Parmesan, finely grated, plus extra to serve (optional)
  • 1-2 tsp crushed chillies, to serve
If you haven't got linguine, try using spaghetti instead

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    14g 70%
  • Sugars

    9g 10%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 76g Protein 35g Fibre 9g


  1. Cook the pasta to pack instructions, adding the greens and peas for the last 4 mins. Drain well, reserving 100ml cooking water.

  2. Meanwhile, heat the oil in a large frying pan over a medium-high heat. Fry the meatballs for 8 mins or until browned all over; transfer to a plate. Drain away excess fat, leaving about 1 tbsp in the pan. Reduce the heat to low-medium and fry the onion and garlic for 6 mins until softened.

  3. Return the meatballs to the pan. Increase the heat to medium-high and pour over the wine, bubbling for 2 mins until reduced by half. Stir through the lemon zest, mustard and cream, reduce the heat and warm for 1-2 mins. Mix in the Parmesan; remove from the heat.

  4. Stir the pasta, greens and peas into the sauce with a little cooking water. Toss together, then set aside 460g pasta mixture and 8 meatballs. Serve with black pepper, crushed chillies and extra Parmesan, if you like.

Freezing and defrosting guidelines

Freeze meatballs only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Meatball recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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