Italian Meatballs and Pasta 

Meatballs

• 450g (1 lb) lean minced beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablesp. fresh herbs i.e. basil, parsley or chives, chopped
• 1-2 teasp. Chilli sauce
• Salt and black pepper

Tomato Sauce

• 5-6 tomatoes, diced
• 1 tablesp. fresh herbs, chopped
• Juice of ½ lemon
• 2 cloves garlic, finely chopped
  350g (12 oz) pasta i.e. tagliatelle, cooked and kept warm
  Olive oil
   
  

Mix the tomato sauce ingredients together, plus a little olive oil and seasoning and set aside.

Heat a little oil in a large pan and cook the meatballs for 5-6 minutes or until no pink meat remains at the centre and the juices run clear. Add the tomato mixture and pasta. Toss well and serve.