Roasted Capsicum Meatballs with Cinnamon Tomato Sauce

PREP TIME: 10 min
COOK TME: 40 min


  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tins tomatoes
  • 1 cinnamon stick
  • ½ teaspoon sugar
  • 1 packet Green Meadows Beef Roasted Capsicum Meatballs
  • 300g pasta, cooked as per packed instructions
  • Grated Parmesan cheese to serve

This recipe allows for three meatballs per person. Add another pack of Meatballs for a larger portion per person.



Heat 2 tablespoons of the olive oil in a heavy-bottomed saucepan. Fry the onion and garlic until soft and translucent. This will take about 10 minutes.

Add in the tomato, cinnamon stick and the sugar and season with freshly ground black pepper and sea salt. Bring to the boil then reduce the heat and simmer gently for 40 minutes or until a thick sauce forms.

In the last 10 minutes of cooking heat the remaining 2 tablespoons of olive oil in a heavy-bottomed frying pan.

Over a medium high heat cook the meatballs, turning frequently until browned on all sides and cooked through.

To serve:

Mix the sauce through the cooked pasta, divide between 4 bowls and top with the meatballs and the grated parmesan cheese. Enjoy!



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