Italian meatball pasta with green salad
4 serves
10 m
20 m
Ingredients
- 400 g lean beef mince
- 1 egg
- ¼ cup fresh parsley, finely chopped
- 2 cloves garlic, crushed
- ½ teaspoon cracked pepper
- Spray olive oil
- 1 medium brown onion, finely chopped
- 2 carrots, peeled and diced into 1 cm pieces
- 4 tomatoes, roughly chopped
- 400 g can salt reduced chopped tomatoes
- 1 cup fresh basil leaves
- 300 g Spaghetti
Green Salad
- 4 cups baby spinach leaves
- 1 Lebanese cucumber
- ½ red onion, roughly chopped
- 200 g cherry tomatoes, halved
Method
Step 1
Prepare meatballs by combining beef mince, egg, parsley, garlic and cracked pepper in a large bowl. Using wet hands, roll tablespoons of the mixture into balls.
Step 2
Spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook the meatballs for 4-5 minutes or until browned. Remove meatballs from the pan.
Step 3
Reduce heat to medium, add spray olive oil, onions and carrots to the pan saute for 1-2 minutes, or until just softened. Add the tomatoes, chopped tomatoes and meatballs to the pan and bring to the boil. Reduce heat and simmer for 10-15 minutes or until the sauce is reduced and meatballs are cooked through. Stir through basil leaves.
Step 4
Meanwhile, place spaghetti in a large saucepan of boiling water and cook for 7-9 minutes or until al dente. Drain and serve spaghetti with meatballs, and salad.
