Are you looking for a hearty recipe that your family is sure to love? Then look no further than this delicious pasta dish.
The whole family will enjoy this all-time favourite. Simply increase the amount of pasta if you’re cooking for the kids or the hubby.
12WBT Spaghetti and Meatballs
287 Cal per serve
35 mins prep time
35 mins cooking time
- 1 medium zucchini, coarsely grated
- 300g extra lean beef mince
- 1/2 medium onion, coarsely grated
- 1 medium carrot, coarsely grated
- olive oil spray
- 3 cloves garlic, crushed
- 1 tablespoon dried oregano
- 400g can diced tomato
- 1 cup chicken stock
- 2 tablespoons flat leaf parsley, chopped
- 1 teaspoon balsamic vinegar
- 100g dried wholemeal spaghetti
- 1 tablespoon finely grated parmesan cheese
Squeeze the excess moisture from the zucchini in a double thickness of paper towel. Combine the zucchini in a large bowl with the mince, onion, carrot, oregano, half of the garlic and half the fresh herbs. Season with pepper. Use clean hands to mix until well combined. Shape mixture into 24 balls. Transfer to a plate and place in the fridge to chill for 30 minutes.
Spray a large non-stick frying pan with oil. Heat over medium heat. Add half the meatballs. Cook for 3 minutes each side, turning gently, or until golden on each side. Transfer to a plate. Repeat with the remaining meatballs.
Spray the pan with oil. Add the remaining garlic and cook, stirring, for 30 seconds or until aromatic. Add the tomatoes and stock. Bring to the boil, reduce to a simmer. Add the meatballs and simmer for 20 minutes or until the sauce thickens slightly. Stir in the parsley, and balsamic vinegar. Season with pepper.
Meanwhile, cook the spaghetti following packet directions.
Divide the spaghetti between serving bowls. If you’re making it for the kids or hubbie, simply increase the amount of pasta. Top with the meatballs and sauce. Sprinkle with the parmesan.
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