Spaghetti and meatballs recipe
One simple way to cut down on your meat consumption is to replace some of the meat in your meals with vegetables or lentils, but that can take time - so we’ve done a lot of the work for you in one quick, purse-friendly solution: ready-to-cook Meat & Veg with 30% vegetables that have been selected to complement the taste and texture of the meat.
See method- Serves 4
- 7 mins to prepare and 33 mins to cook
- 627 calories / serving
- Freezable
- Dairy-free
Ingredients
- 500g pack Meat & Veg 12% Fat Beef Mince
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 400g tin chopped tomatoes
- 150ml red wine
- 1 bay leaf
- 300g spaghetti
- Fresh basil, to serve (optional)
Each serving contains
- Energy
- 2645kJ 627.0kcal
- Fat
- 16g
- Saturates
- 6g
- Salt
- 1.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 74.3gProtein 37.8gFibre 6.5g
Method
- Using your hands, shape the mince into 20 balls; set aside
- Heat the oil in a large, lidded frying pan over a low heat and fry the onion and garlic for 5 mins. Increase the heat to medium, add the meatballs and cook for 8 mins, turning occasionally, until well browned all over.
- Stir in the tomatoes and wine and add the bay leaf. Bring to the boil, then simmer gently for 15 mins, stirring occasionally. Cover and cook for a further 5 mins; season. Meanwhile, cook the spaghetti to pack instructions.
- Remove the bay leaf from the sauce. Drain the spaghetti then divide between 4 bowls. Top with the sauce and meatballs and scatter with basil leaves to serve, if you like.
- See more Italian recipes
Freezing and defrosting guidelines
Freeze cooked meatballs and sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
