Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 7.31 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 500grams veal mince
- 2 onions, peeled and finely diced, divided
- 3teaspoons oregano, dried, divided
- 4 cloves garlic, peeled and minced
- 50grams parmesan, grated, divided
- 1/2teaspoons chilli flakes (to taste)
- 1 large lemon, juice and zest
- 500grams garlic and herb passata
- 300grams spaghetti
Nutrition per serving
2490kJ / 595Cal
2490 Kilojoules or 595 Calories
29% of daily energy intake*
Protein
41.2grams
Fat
16.2grams
Carbs
70.0grams
Sugars
12.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Veal mince is perfect for making tender, juicy and flavoursome meatballs.
Method
Step 1 of 4
Mix the veal mince, half of the onion, half of the oregano, 2 teaspoons of lemon zest, half of the garlic and half of the parmesan in a large bowl with your hands. Shape into 18-20 small meatballs.
Step 2 of 4
Heat the oil in a large, non-stick pan on medium high heat and cook the meatballs for 5 minutes, turning often, until browned. Remove from the pan with a slotted spoon and set aside on a plate. Add the rest of the onion to the pan and cook for 5 minutes, add the garlic, chilli flakes and oregano and cook for 1 minute.
Step 3 of 4
Pour over the passata and bring to the boil. Place the meatballs back into the pan and simmer for 10-15 minutes, until cooked though.
Step 4 of 4
Cook the spaghetti according to pack instructions, drain and add to the pan with the sauce and meatballs. Toss well to coat, add a squeeze of lemon, top with the rest of the parmesan and serve.
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