Creamy Curry Meatball Pasta

This is a banging recipe from my book, Protein in 15 – and it's one that goes down a storm with all my kids.

The curry sauce is rich and creamy but not too spicy – you can increase or reduce the amount of curry powder depending on your taste. I use shop-bought meatballs for speed and convenience, but you can make your own really easily with some beef mince, breadcrumbs, an egg and some salt and pepper. Just work it all together in your hands and form into small balls, then bake as described below.

Enjoy!

Ingredients

Serves 4

• 700g shop-bought beef meatballs
• olive oil, for drizzling
• 300g high-protein pasta (any shape)
• Salt and freshly ground black pepper
• Generous handful of parsley leaves, chopped, to serve

For the sauce

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 tbsp curry powder
• 1⁄4 tsp turmeric
• 250ml beef stock (made with 1⁄2 stock cube)
• 2 tsp chutney or sweet chilli sauce
• 120g reduced-fat crème fraîche

Protein: 56g

Total time: 35 minutes

Method

Preheat the oven to 220°C (200°C fan/gas mark 7) and line a large baking tray with baking paper.

Spread the meatballs out on the tray, drizzle over a little olive oil, season with salt and pepper and bake in the oven for 15–18 minutes until cooked through, then remove.

Meanwhile, cook the pasta according to the packet instructions (usually in a saucepan of salted boiling water for 8–12 minutes, depending on the shape and type). Drain and drizzle with a little olive oil, tossing well to combine and prevent sticking.

While the meatballs are in the oven and the pasta’s cooking, make the sauce. Heat the oil in a large frying pan over a medium heat, add the onion and cook for 3–4 minutes until soft and translucent. Stir in the curry powder and turmeric, then pour in the beef stock and turn the heat down to low.

Simmer for 5–10 minutes or until the stock reduces by more than half, then remove the pan from the heat and stir in the chutney (or sweet chilli sauce) and the crème fraîche.

Stir to combine and warm through gently. Add the baked meatballs to the sauce, tossing to coat.

Serve the saucy meatballs over the pasta, scattering parsley over just before serving.

Tip:

To air-fry the oiled meatballs, cook in the air fryer in batches at 220°C for 12-14 minutes per batch, shaking the basket halfway through cooking.

For more banging high protein recipes, grab a copy of my book Protein in 15.