Healthy one-pan spaghetti and meatballs
A spin on the tasty family favourite, these minced beef meatballs have a hidden agenda – they’re heavy on the vegetables, but your kids will never suspect a thing! Cooked in a quick homemade tomato sauce and topped with grated cheese.
Per serving:
439kcals, 11.2g fat (3.4g saturated), 44.8g carbs, 5.8g sugars, 38g protein, 3.4g fibre, 0.204g sodium
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Prep: Cook: |
10 minutes 35 minutes |
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| Difficulty: | Easy | |
| Serves: | 4-6 portions |
| Ingredients |
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| For the meatballs: |
| 1 small carrot, roughly chopped |
| 10 mushrooms, roughly chopped |
| 1 small onion, roughly chopped |
| 2 garlic cloves, peeled |
| 500g lean beef mince |
| 1 tsp dried oregano |
| 1 tbsp Worcestershire sauce |
| 1 egg |
| 1 egg yolk |
| Salt and black pepper |
| Olive oil, for cooking |
| For the sauce: |
| 1 tbsp olive oil |
| ½ an onion, finely chopped |
| 1 red pepper, finely chopped |
| 3 garlic cloves, crushed |
| 2 tbsp tomato purée |
| 1 x 400g tin of chopped tomatoes |
| 500ml tomato passata |
| ½ tsp dried oregano |
| ½ tsp dried basil |
| Pinch of sugar |
| 350g spaghetti |
| To serve: |
| Cheddar or Mozzarella, grated |
directions
- In a food processor or mini chopper, combine the carrot, mushrooms, onion and garlic. Whizz until finely chopped.
- In a large bowl, combine the chopped vegetables with the remaining meatball ingredients, except for the oil. Use clean hands to mix together until just combined, but do not over-mix.
- Shape the mixture into meatballs measuring 3-4cm in diameter.
- Heat a little oil in a large pan and brown the meatballs on all sides, working in batches so as not to overcrowd the pan and adding a little more oil for each batch if needed. When the meatballs are browned, remove them to a plate lined with kitchen paper.
- To make the sauce, heat the oil in a saucepan over a medium heat. Cook the onion and red pepper for about five minutes, then add the garlic and tomato purée and cook for another minute.
- Add the tinned tomatoes, passata, oregano, basil, sugar and some salt and pepper. Allow the sauce to come to a simmer, then add the spaghetti, pressing it down slowly until all of the strands are in the sauce. Allow to bubble for 15-18 minutes until the pasta is cooked, adding the meatballs for the last 10 minutes.
- Divide the spaghetti and meatballs among serving bowls and sprinkle with grated Cheddar or Mozzarella before serving.
