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Hidden-veg Meatballs with Capellini

Hidden-veg Meatballs with Capellini

By OcadoLifePublished on 21 March 2025If you’re looking to pack a bit more veg into family meals, OcadoLife recipe editor Lauren Hoffman’s healthy Hidden-veg Meatballs with Capellini will help you on your way. The rich sauce is a vegtastic creation, made using a ratatouille base, passata with soffritto and a whole tin of pumpkin purée. That’s 2 of your 5 a day ticked off the list – and it’s high in protein too! This is a high-protein recipe.
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Time and servings

22 minsTotal time
Serves 6544 kcal/serving
2 minsPrep time
20 minsCooking time

Ingredients

  • 1 tbsp olive oil
  • 600g Picard Organic Ratatouille
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 (425g) tin pumpkin purée
  • 600ml passata with soffritto
  • 2 (240g) packs 24 mini beef meatballs
  • 500g capellini
  • 30g parmesan, grated (optional)

Method

  • Step 1

    Heat the olive oil in a large pan over a high heat and fry the ratatouille with the oregano for 5 mins, stirring, until defrosted.

  • Step 2

    Add the tomato purée and pumpkin purée, followed by the passata; fill the empty passata bottle to one-third with water and add to the pan. Season. Bring to the boil and bubble on high for 10 mins.

  • Step 3

    Remove from the heat and blitz the sauce with a stick blender until smooth. Return to the heat, drop in the meatballs and simmer for 5 mins or until cooked.

  • Step 4

    Meanwhile, cook the capellini to pack instructions; drain and serve with the meatballs and grated parmesan (if using).