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Pork meatball, chickpea and chilli pasta

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  • Dairy free
  • Egg free
  • High in dietary fibre
  • High in protein
  • Lactose free
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • 3 serves veg or fruit

This protein-packed pasta dish is super quick and delicious. It’s a perfect midweek meal that the whole family will love.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Pork meatball, chickpea and chilli pasta

Ingredients

  • 375g spaghetti
  • 500g Coles Australian Pork Mince
  • 4 garlic cloves, crushed
  • 1 tbs olive oil
  • 1/2 red onion, finely chopped
  • 1 long red chilli, finely chopped
  • 3 vine-ripened tomatoes, coarsely chopped
  • 400g can chickpeas, rinsed, drained
  • 1/2 cup basil leaves, coarsely chopped

Nutritional information

Per serve: Energy: 2939kJ/703 Cals (34%), Protein: 42g (84%), Fat: 21g (30%), Sat Fat: 6g (25%), Carb: 79g (25%), Sugar: 4g (4%), Dietary Fibre: 10g (33%), Sodium: 348mg (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1 cup (250ml) cooking liquid.

  2. Step 2

    Meanwhile, combine the mince and half the garlic in a bowl. Season. Roll 1-tsp portions of the mixture into balls and place on a plate.

  3. Step 3

    Heat the oil in a non-stick frying pan over medium heat. Add meatballs and cook, stirring occasionally, for 5 mins or until brown all over and cooked through.

  4. Step 4

    Add the onion, remaining garlic and chilli to the pan and cook, stirring, for 3 mins or until onion softens. Add the tomato, chickpeas and reserved cooking liquid and bring to the boil. Simmer for 5 mins or until the tomato softens. Add the pasta and toss to combine.

  5. Step 5

    Divide the pasta mixture among serving bowls. Sprinkle with basil and season to serve

Recipe tip

COOK. STORE. SAVE
Use it up:
Got leftover spaghetti? Add it to the kid-friendly spaghetti and bacon slice.

Pork meatball, chickpea and chilli pasta

Pork meatball, chickpea and chilli pasta
  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Ingredients
  • 375g spaghetti
  • 500g Coles Australian Pork Mince
  • 4 garlic cloves, crushed
  • 1 tbs olive oil
  • 1/2 red onion, finely chopped
  • 1 long red chilli, finely chopped
  • 3 vine-ripened tomatoes, coarsely chopped
  • 400g can chickpeas, rinsed, drained
  • 1/2 cup basil leaves, coarsely chopped
    Description

    This protein-packed pasta dish is super quick and delicious. It’s a perfect midweek meal that the whole family will love.

    Method
    1. Step 1

      Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1 cup (250ml) cooking liquid.

    2. Step 2

      Meanwhile, combine the mince and half the garlic in a bowl. Season. Roll 1-tsp portions of the mixture into balls and place on a plate.

    3. Step 3

      Heat the oil in a non-stick frying pan over medium heat. Add meatballs and cook, stirring occasionally, for 5 mins or until brown all over and cooked through.

    4. Step 4

      Add the onion, remaining garlic and chilli to the pan and cook, stirring, for 3 mins or until onion softens. Add the tomato, chickpeas and reserved cooking liquid and bring to the boil. Simmer for 5 mins or until the tomato softens. Add the pasta and toss to combine.

    5. Step 5

      Divide the pasta mixture among serving bowls. Sprinkle with basil and season to serve