Spaghetti and meatballs with hidden veges
- 450g lean beef mince
- 2 tablespoons flat-leaf parsley, chopped, plus extra to garnish
- ½ cup fresh wholegrain breadcrumbs
- spray oil
- 1 onion, finely chopped
- 1 large carrot, diced
- 2 stalks celery, diced
- 2 cloves garlic, crushed
- 2 cups button mushrooms, thinly sliced
- 700ml tomato passata
- 300g dried wholemeal spaghetti
1 Combine mince, parsley and breadcrumbs in a bowl. Shape tablespoons of mixture into balls.
2 Spray a large frying pan with oil and place over a medium- high heat. Cook meatballs in batches for 2-3 minutes until browned all over (they don’t need to be cooked through). Remove and set aside.
3 Spray a large saucepan with oil and place over a medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 6-7 minutes or until soft. Add garlic and mushrooms. Cook, stirring, for 2-3 minutes. Add passata. Bring to the boil and simmer for 10 minutes. Remove from heat. Set aside to cool slightly.
4 Meanwhile, cook spaghetti following packet directions. Drain well.
5 Use a stick blender or food processor to blend sauce until smooth. Add pasta and meatballs to sauce. Simmer over a low heat for 10 minutes. Garnish with extra parsley and serve with salad.
Make it gluten free: Use gluten-free breadcrumbs and pasta.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 5g
Dietary fibre 17g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like