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Chilli meatballs with linguine pasta

Chilli meatballs with linguine pasta

Recipe provided by Head Chef Steven Munro, 1629 Restaurant


125grams of minced beef
125grams of minced pork
Tablespoon of toasted bread crumbs
1 small mild chilli (chopped)
Bunch of fresh basil
Grated Parmesan cheese
2 cloves of crushed garlic
Half a diced onion
2 sage leaves (chopped)
1 tin of chopped tomatoes
100grams of linguine pasta
Olive oil


First make the meatballs Put the minced pork, beef, bread crumbs, chilli, 1 table spoon of parmesan, 1 of the crushed garlic cloves, 6 basil leaves (torn up by hand) and salt and pepper in a bowl and mix till all combined. Roll into 4 centimetre size balls. In a pre-heated frying pan brown the meat balls in some olive oil. Take out of the pan and set to one side. Add some more olive oil to the pan with the onions, sage, remaining garlic and another 6 basil leaves. Fry till they start to colour then add the tin of chopped tomatoes. Bring to the boil then put the meatballs back in and cook (they should take about 15 to 20 minutes).

While they are cooking boil the linguine according to the packet. Season the tomato sauce and add a little water if it gets to thick. Check the meatballs are cooked through. Drain the pasta and split on two plates. Arrange the meatballs on top and spoon over the sauce. Finish with a sprinkle of parmesan cheese and some torn up basil.