Meatballs with spaghetti
Tender and delicious family classic
4
Serves
30 mins
Prep Time
1 hr
Cook Time
Recipe author
Kathy Paterson
An hour seems a long time to cook meatballs, but it's well worth the wait with the enhancement of flavour and tenderness.
Rate this recipe
Share
High Iron
Low Fat
Ingredients
Beef
500g Quality Mark beef mince
1/2 cup parsley
finely chopped
1/4 cup fresh breadcrumbs
i
1 egg
2 Tbsp milk
1 tsp dried oregano
Spaghetti sauce
1 onion
finely sliced
2 x 400g cans chopped tomatoes in juice
1 tsp red wine vinegar
1 tsp (optional) brown sugar
400g spaghetti pasta
To serve
2 courgettes
trimmed, peeled into ribbons and blanched
120g bag baby spinach
grated colby cheese
Method
To Make Beef
To Make Sauce
To Serve
1
Place the beef mince, parsley, breadcrumbs, egg, milk and oregano in a large bowl.
2
Season and mix well using clean hands.
3
Divide mince mixture into 16 meatballs, rolling them gently.
4
Place on a large plate then cover and refrigerate for 20 minutes.
Nutrition Information per Serving (569g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1576kJ (376 kcal)
Protein
19.9g
Total Fat
4.6g
Saturated Fat
1.6g
Carbs
58.4g
Dietary Fibre
g
Sodium
1030mg
Iron
3.8mg
Zinc
3.5mg
Vitamin B12
0.8µg
