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Calabrian Spiced Meatballs with Chilli Flakes, Pine Nuts and Capellini Pasta

A lovely spicy Salt Free or Salt Reduced recipe from Calabria, Italy.


  • 250g x Pork mince

  • 250g x Beef mince

  • Olive Oil

  • 250g x Capellini or Angel Hair pasta

  • 6 x Spring onions. Finely diced

  • 3/4 Cup breadcrumbs soaked in milk

  • 1 x Egg

  • 5 x Teaspoons Spice Roads Salt Free Mediterranean Spice Blend

  • 1 x Teaspoon chilli flakes or more if you choose

  • 2 x Tablespoons roasted pine nuts - finely chopped

  • 2 x Tablespoons tomato paste

  • 1/2 x Cup diced parsley


In a pan with a little olive oil, fry down the diced onions and garlic until just slightly soft. Then in a bowl mix the pork and beef mince evenly together adding a little olive oil. Using hands for this is best.

Add the breadcrumbs that have soaked in milk, the pine nuts, chilli flakes and the Mediterranean Spice Blend and mix to fully blend then add the egg and parsley and continue to mix well.

Now form the mince blend into 4cm round meatballs and in a heavy based pan, carefully fry in olive oil until firm. If you choose to bake the meatballs, flatten to form a disk and lightly coat with olive oil.

Boil the Capellini Pasta in salt free water to just al dente, drain then top with the Calabrian Meatballs.

Note: If you are working on a Salt Reduced diet, add the salt to the water for the Capellini Pasta.

Comments: Chilli Flakes or your preferred Chilli is very much part of Calabrian cuisine.