Tangy Meatballs with Noodles

Serves 4
Prep time 15 minutes
Cook time: 15-20 minutes


Mixing bowl
Roasting tray


  • 450g/1lb lean beef or lamb mince
  • Salt and freshly milled black pepper
  • Grated zest of 1 lemon or ½ fresh lemongrass stalk, finely chopped
  • 1 x 5cm/2inch piece fresh root ginger, peeled and grated
  • 30ml/2tbsp mango chutney
  • 60ml/4tbsp olive or rapeseed oil
  • 1-2 garlic cloves, peeled and sliced
  • 250g/9oz cherry tomatoes, quartered
  • 600g/1lb 5oz cooked egg noodles
  • 1 x 100g bag rocket or baby spinach leaves
  • 30ml/2tbsp freshly chopped flat-leaf parsley, to garnish
  • Toasted pine nuts, to garnish


1. Preheat the oven to Gas mark 5, 190°C, 375°F.

2. Place the mince in a large bowl. Season and add the lemon zest or lemongrass, ginger and chutney.

3. Using damp hands shape the mixture into twenty-four 2.5cm/1inch balls.

4. Transfer to a non-stick roasting tray and cook for 15 minutes or until any meat juices run clear. Discard any meat juices.

5. Meanwhile, heat the oil in a large non-stick pan and cook the garlic for 2-3 minutes with the cherry tomatoes. Add the cooked noodles and heat through for 1-2 minutes.

6. Remove the pan from the heat and add the meatballs, rocket or spinach leaves. Gently toss to combine.

7. Garnish with the parsley and pine nuts and serve immediately.


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