Healthy one-pan spaghetti and meatballs

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(2 votes)

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

Prep:
Cook:
10 minutes
35 minutes
Difficulty: Easy
Serves: 4-6 portions
Ingredients
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

  1. In a food processor or mini chopper, combine the carrot, mushrooms, onion and garlic. Whizz until finely chopped.
  2. 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.
  3. Shape the mixture into meatballs measuring 3-4cm in diameter.
  4. 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.
  5. 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.
  6. 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.
  7. Divide the spaghetti and meatballs among serving bowls and sprinkle with grated Cheddar or Mozzarella before serving.