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Meatballs with spaghetti

  • Time to make: 25 mins, excludes making base mix
  • Serving: 4 people
Ingredients

Ingredients

  • spray oil
  • 1 portion Basic mince mix: meatballs (see tip)
  • 700g jar passata with garlic and basil
  • 200g frozen spinach
  • 1 cup frozen corn kernels
  • 200g dried spaghetti
  • 3 tablespoons freshly grated parmesan cheese
  • 4 cups mixed salad greens
  • 4 tablespoons balsamic vinaigrette dressing made with 3 parts balsamic vinegar : 1 part olive oil
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Bring a saucepan of water to boil for spaghetti. Meanwhile, heat a non-stick pan with oil spray and cook meatballs until evenly browned in batches.

    2 Once browned, return all meatballs to pan. Add passata with spinach and corn. Cook for 10 minutes, tossing meatballs several times to coat evenly.

    3 Cook spaghetti until al dente. Drain and divide among serving dishes. Top with meatballs and sauce. Sprinkle with cheese and serve with salad. Season with freshly ground black pepper.

    Variations

    Make it gluten free: Check curry powder is gluten free and use gluten-free breadcrumbs in Basic mince mix, and use gluten-free pasta.

    HFG tip

    This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

    Subscribe now for more delicious low-sodium recipes delivered straight to your door!

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