Crispy Chilli Meatball Noodles

Ingredients

• dried breadcrumbs50 g
• milk60 ml
• egg1 ea
• paprika — 1 tsp2.5 g
• onion powder1 tsp
• salt — 1 tsp6 g
• beef mince500 g
• dried knife-cut noodles150 g
• crispy chilli oil — 3 tbsp60 ml
• canned crushed tomatoes240 g
• flat-leaf parsley — finely chopped to serve1 bunch

Method

1. In a large bowl, combine the breadcrumbs, milk, egg, paprika and onion powder. Set aside for 2 minutes to allow the breadcrumbs to absorb the liquid. Add the beef mince and salt and gently mix until just combined. Roll the mixture into bite-sized meatballs.
2. Arrange the meatballs in a cold non-stick frying pan without adding any oil. Place the pan over medium-low heat and cook gently to render the fat. Increase the heat to medium, then turn the meatballs until browned all over and cooked through. Transfer to a plate and set aside.
3. Meanwhile, bring a large saucepan of water to the boil. Cook the knife-cut noodles according to the packet instructions until tender. Drain well and set aside.
4. Add the crispy chilli oil to the same frying pan, followed by the crushed tomatoes. Simmer over medium heat for 2-3 minutes, scraping up any caramelised bits from the base of the pan.
5. Return the meatballs to the pan, then add the drained noodles. Toss gently over low heat for 1-2 minutes, or until everything is hot and evenly coated in the crispy chilli tomato sauce. Divide among serving bowls and finish with chopped parsley.