Fusilli with meatballs

Makes 6 servings.

Watch Celebrity Chef David Rocco prepare this recipe below.

Ingredients

• 1/2 lb (250 g) fresh, extra lean beef, minced
• 1/2 lb (250 g) fresh, extra lean pork, minced
• 1/2 cup (125 mL) of breadcrumbs
• 1 egg
• 1/4 cup (75 mL) toasted pine nuts
• 1/4 cup (75 mL) raisins
• 1 clove garlic, chopped
• 1/2 bunch flat leaf parsley, chopped
• 1/2 cup (125 mL) Parmigiano cheese, grated
• 1/2 cup (125 mL) of white wine
• Pepper to taste

Directions

1. In a mixing bowl, add all your ingredients and combine well.
2. Scoop up mixture and make little balls with your hands and set aside.

Ingredients for tomato sauce

• 3 tbsp (35 mL) of extra virgin olive oil
• 1 med. size white onion, chopped
• 25 oz (750 mL) canned tomato purée
• 3 basil leaves, roughly torn
• pepper to taste

Directions for sauce

1. Heat a pot with olive oil and gently sauté your onions on medium until slightly golden.
2. Add in the purée, salt and pepper and cook on medium heat for 10 minutes.
3. Add the meatballs to the simmering sauce and let them cook for 20 to 25 minutes or until the meatballs are thoroughly cooked.
4. Add in basil and serve over fusilli pasta.

Nutrition information per serving (1 ½ cups, 750 mL)

• Calories: 416
• Protein: 26 g
• Total fat: 20 g*
  • Saturated fat: 6 g
  • Cholesterol: 80 mg
• Carbohydrates: 35 g
  • Fibre: 5 g
• Sodium: 459 mg
• Potassium: 1,287 mg

Recipe by Celebrity Chef David Rocco www.davidrocco.com. ©2008 The Heart and Stroke Foundation.

*This recipe contains higher total fat per serving than is recommended by the Heart and Stroke Foundation. However, the saturated fat serving still meets the Foundation's criteria. Make sure that fat intake for other meals you consume the day you prepare this recipe is lower. The Foundation recommends that women consume 45 g to 75 g of fat a day, and men 60 g to 105 g daily.

May 1, 2008.

May 2008