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Tangy Meatballs with Noodles

Tangy Meatballs with Noodles

Tangy Meatballs with Noodles


Serves 4

Preparation time: 15 minutes

Cooking time: 15-20 minutes


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.


If you want to make your meatballs go a little further add 30ml/2tbsp fresh breadcrumbs to the mince mixture.

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1 Comments so far

Really really delicious!!

Might try it with minced chicken or turkey too! ;
By secondhelpings on

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