SW recipe: Spaghetti with meatballs


For The Meatballs

250g lean beef mince (5% fat or less)
1/2 An Onion, Grated
1 Garlic Clove, Crushed
1/2 Tsp Paprika
1 Tsp Dried Parsley
Salt & Pepper
1 Egg, Beaten

For The Sauce

1/2 An Onion, finely chopped
1 Garlic Clove, Crushed
1 x 400g Tin Chopped Tomatoes
1 Tbsp Tomato Puree
1 Tsp Dried Mixed Herbs
Salt & Pepper


Making The Meatballs

Preheat the oven 180c/160c Fan/Gas 4.
Place the minced beef, grated onion, crushed garlic, Paprika, Dried Parsley, Salt and Pepper in a large bowl use your hands to knead the mixture together.
Add the beaten egg and bind the mixture with a wooden spoon.
Using your hands divide into approx. 12 meatballs.. rolling them into balls.
Place onto a baking tray Spritzed with Frylight or baking paper to avoid sticking.
Pop into the oven for around 10 minutes allowing to brown.
Meanwhile create your sauce.

Making The Sauce

Spritz a pan with a little Frylight and place on a medium heat.
Add chopped onion and garlic to the pan. Cook for a few minutes.
Add Tomato puree, Chopped tomatoes and Mixed herbs to the pan. Cover with a lid and gently simmer for 5 minutes stirring occasionally.
Remove the lid, add the meatballs from the oven, season with Salt & Pepper and simmer slowly for 10 – 15 minutes.
Serve over Spaghetti or with a crisp salad.


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