Syns per serving 1
❆ (meatballs in sauce only)
Ready in 40 minutes
500g lean beef mince (5% fat or less)
2 garlic cloves, crushed
½ tbsp dried oregano
1 tsp Worcestershire sauce
1 medium egg yolk
Low-calorie cooking spray
1 onion, finely chopped
680g jar passata
1 beef stock cube
400g dried penne pasta
20g reduced-fat Cheddar, grated
15g fresh basil leaves, to serve
Bag of mixed-leaf salad, to serve
1 To make the meatballs, mix together the mince, garlic, oregano, Worcestershire sauce and egg yolk, and season. Knead until combined, then divide the mixture into 20 evenly sized pieces and roll into small meatballs. Place on a plate, cover and set aside.
2 Spray a large, deep, non-stick frying pan with low-calorie cooking spray, then place over a medium heat and fry the onion for 5 minutes, or until softened. Pour in the passata, half-fill the jar with water and give it a shake to get all the sauce from the jar, then add to the pan. Crumble in the stock cube, season, then bring to a gentle simmer and bubble for 5 minutes, stirring frequently. Add the meatballs, stir to coat, then let the sauce gently bubble for a further 10 minutes, stirring occasionally.
3 Meanwhile, cook the pasta according to the pack instructions, then drain and divide between 4 bowls. Top with the meatballs and sauce, followed by a quarter of the cheese per person. Add the basil leaves and some freshly ground pepper, and serve with the salad.
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