600 g Beef mince (makes 12 meatballs)
1 tsp Onion powder
1/4 cup Breadcrumbs
1 extra-large Egg yolk
2 Tbsp Oil
1 medium Onion, chopped
1 Tbsp Garlic, crushed
1 Tbsp Paprika
2 Tbsp Seven Colours Grill Seasoning™️
1 can Tomatoes, peeled and chopped
1 handful Fresh parsley, chopped
500 g Penne pasta
Preheat oven to 200°C. Using your hands, mix mince, onion powder, breadcrumbs and egg yolk in a bowl. Form into +/- 12 round shapes and place in oven dish. Cook in oven for 20-30 minutes or until cooked through. Remove from oven and set aside.
Heat oil in a pot, and add onion and garlic. Cook until onion is translucent. Add paprika and Seven Colours Grill Seasoning™️ and mix well. Add tomatoes and parsley and cook on medium heat for about 15 minutes.
Boil penne in salted water until al dente. Drain and coat the pasta in 1 Tbsp of oil so that it does not stick together. Place pasta in a large bowl, add meatballs and cooked tomatoes. Mix well and garnish with extra parsley.
Tip: Serve with creamy potato mash or fries and mushroom sauce.