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Meatball linguine with chilli, garlic & basil



  • Mix the minces with the tomato cooking sauce, shallots, 2 crushed garlic cloves, the eggs, breadcrumbs, herbs and seasonings until well combined. Then form the mixture into walnut-sized balls using your hands.
  • Coat the meatballs in flour and then fry in batches in hot vegetable oil until crisp-golden all over. Drain well on kitchen paper towels.
  • At the same time, cook the linguine in a large pot of lightly salted, boiling water until al dente. Drain well.
  • While the pasta is cooking, heat 50 ml olive oil in a large heavy-bottomed pan and gently sauté the remaining garlic, sliced, with the chilli until tender.
  • Then add the stock with the meatballs and cook until the liquid has reduced quite heavily.
  • Add the pasta with the chopped herbs and seasonings. Toss well to heat and serve in individual bowls.
  • nb.  Any remaining meatballs can be frozen and used another day.
  • Daniel Collins – Scusa Mi, Southgate




  • 500 gm veal mince
  • 500 gm pork mince
  • 500 gm chicken mince
  • 150 ml Italian tomato cooking sauce
  • 50 gm shallots, finely chopped
  • 3 large garlic cloves
  • 1-2 large eggs
  • 150 gm breadcrumbs
  • ½ cup fresh mixed herbs, finely chopped
  • sea salt & freshly ground pepper
  • plain flour
  • vegetable oil
  • 400 gm linguine
  • olive oil
  • 10 gm small red chillies
  • 50 ml chicken stock
  • 5 gm fresh parsley leaves, chopped
  • 5 gm fresh basil leaves, chopped


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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm