Preparation time is 20minutes
Cook time is 1hours 10minutes
Total time is 1hours 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 200grams wholemeal pasta
- 1 carrot, grated
- 1 red onion, finely chopped
- 1 zucchini, grated
- 1 pinch chilli flakes
- 1teaspoons dried mixed herbs
- 400grams cans diced tomato
- 30grams parmesan cheese, finely grated
- 500grams lean beef mince
- 3 clove garlic, crushed
- 2tablespoons tomato paste
Nutrition per serving
1350kJ / 323Cal
1350 Kilojoules or 323 Calories
16% of daily energy intake*
Protein
24.2grams
Fat
12.1grams
Carbs
29.0grams
Sugars
7.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Use clean hands to combine the mince, onion, carrot, zucchini, mixed herbs, chilli flakes and three-quarters of the garlic in a bowl. Roll the mixture into balls about the size of a golf ball.
Step 2 of 6
Heat a large non-stick frying pan over medium-high heat. Cook the meatballs in batches just until browned on the outside. Transfer to a plate.
Step 3 of 6
Combine the tomato, tomato paste, 185ml (3/4 cup) water and the remaining garlic in the frying pan. Simmer over medium-low heat for 5 minutes.
Step 4 of 6
Return the meatballs to the pan. Bring to the boil. Reduce the heat to low and simmer for 20 minutes or until the meatballs are cooked through and the sauce has thickened.
Step 5 of 6
Meanwhile, cook the pasta in a large saucepan of boiling water until tender. Drain.
Step 6 of 6
Divide the pasta, meatballs and sauce among serving dishes and sprinkle with the parmesan.
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