Preparation time is 5minutes
Cook time is 35minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 5milliliter olive oil cooking spray
- 500grams lean beef mince
- 1 zucchini, coarsely grated
- 1 clove garlic, crushed
- 1/2 cup panko breadcrumbs
- 2teaspoons dried Italian herbs
- 700grams Macro Organic passata
- 1/2 bunch basil, leaves picked
- 100grams wholemeal spaghetti
- 40grams parmesan, finely grated
Nutrition per serving
1990kJ / 475Cal
1990 Kilojoules or 475 Calories
23% of daily energy intake*
Protein
34.8grams
Fat
19.2grams
Carbs
39.0grams
Sugars
11.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Spaghetti and meatballs doesn't get much better than this beef and zucchini meatball recipe. The kids will gobble it up in a flash.
Method
Step 1 of 5
Preheat oven to 220°C/200°C fan-forced. Spray a medium baking dish with oil.
Step 2 of 5
Combine mince, zucchini, garlic, breadcrumbs and dried herbs in a medium bowl. Season with pepper. Using hands, roll heaped tablespoonfuls of mixture into 16 balls. Place in dish and bake for 18 minutes or until browned.
Step 3 of 5
Add passata and half of the basil to dish and stir to combine. Bake for 10 minutes or until passata has thickened and meatballs are cooked through.
Step 4 of 5
Meanwhile, cook spaghetti in a large saucepan of boiling water according to packet instructions. Drain. Return spaghetti to pan.
Step 5 of 5
Add meatballs in tomato sauce and toss to combine. Divide among bowls. Serve sprinkled with parmesan and remaining basil.
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