• 1 tablespoon olive oil
  • 1 x 350g pack beef meatballs
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 x 28g pack flat leaf parsley, stalks chopped and leaves reserved
  • 2 x 420g tins basics red kidney beans in water, drained
  • 1 x 400g tin Taste the Difference cherry tomatoes
  • 150g pack conchiglietti, or other small pasta shape
  • 1 vegetable stock cube


  1. 1

    Heat the olive oil in a frying pan and brown the beef meatballs until they are piping hot, cooked through and no pink colour remains. Remove and set aside on a plate lined with kitchen paper.

  2. 2

    In the oil left in the pan, fry the onion and garlic with chopped parsley stalks until tender. Add the red kidney beans and warm through.

  3. 3

    Transfer all the ingredients to a large saucepan and add the cherry tomatoes and pasta shapes. Make up the stock by adding 1.5 litres of boiling water to the stock cube, then add to the pan. Allow to simmer for 15 minutes, until the pasta is tender.

  4. 4

    Just before serving, add the reserved parsley leaves and meatballs, stir through and serve.

Nutritional Details

Each serving provides
  • Energy 2219kj 530kcal 27%
  • Fat 19.7g 28%
  • Saturates 6.6g 33%
  • Sugars 8.6g 10%
  • Salt 1.9g 32%

% of the Reference Intakes

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