Tomato and meatball pasta recipe

156 ratings Rate
  • Serves 4
  • 50 mins to prepare and 30 mins to cook
  • 1058 calories / serving
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kikkoman soy sauce resize 1In a large bowl, mix the pork mince, paprika, parsley, breadcrumbs and Kikkoman Soy Sauce and combine thoroughly. Shape into golf ball sized pieces and chill in the fridge for 30 mins. 

Seal the meatballs in batches in a non stick pan until coloured, this will take around 10-12 mins then set aside. Fry the pancetta until golden then in the same pan add the onion, garlic and rosemary and cook over a medium heat for a further 3 mins.

Add the tomatoes, water and chilli powder then return the meatballs to the pan. Simmer for 15-20 mins or until the meatballs are cooked through. Season with Kikkoman Soy Sauce, pepper and the sugar.

Cook the linguine to the packet instructions in boiling salted water. Add the pasta to the meatballs, stir through and serve with some parmesan shavings and some flat leaf parsley. 

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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

  • 400g pork mince
  • 1tsp smoked paprika
  • 1tbs flat leaf parsley, chopped
  • 1tbs breadcrumbs
  • 2tbs Kikkoman Soy Sauce
  • 100g smoked pancetta, cubed
  • 1 red onion, very finely diced
  • 2 cloves garlic, crushed
  • 1tbs rosemary, very finely chopped
  • 400g chopped tomatoes
  • 30ml water
  • 1tsp chilli powder (or to taste)
  • 1tbs Kikkoman Soy Sauce
  • black pepper
  • 1tsp sugar
  • 500g dried linguine pasta
  • 30g parmesan cheese shavings
  • 2tbs flat leaf parsley, chopped
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  • Energy 4457kj 1058kcal 53%
  • Fat 42.4g 61%
  • Saturates 21.3g 107%
  • Sugars 14.3g 16%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 109.9g Protein 66.9g Fibre 8.3g


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