Mmm… meatballs on pasta – get cookin’ and you’ll be the hot new chef ’round’ town!
Ingredients
- 500g lean beef mince
- 2 garlic cloves, crushed
- 1/2 small brown onion, grated
- 1/4 cup dried breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons finely chopped fresh mint leaves
- 1 tablespoon olive oil
- 500g jar tomato and basil pasta sauce
- 250g fettuccine
- Finely grated parmesan, to serve
- Baby basil leaves, to serve
Method
- Step 1Preheat oven to 180°C/ 160°C fan-forced. Combine mince, garlic, onion, breadcrumbs, egg, parsley and mint in a bowl. Season with salt and pepper. Using one-quarter mixture at a time, roll into 4 balls. Place on a plate. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
- Step 2Heat oil in a heavy-based, flame-proof casserole dish over medium-high heat. Cook meatballs, turning, for 6 minutes or until browned. Remove from heat. Add pasta sauce. Cover. Bake for 20 minutes or until meatballs are cooked through.
- Step 3Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions. Serve with meatballs, parmesan and basil.
- Low carb
- Low sugar
Nutrition
2365 kj
Energy
18g
Fat Total
5g
Saturated Fat
6g
Fibre
38g
Protein
132mg
Cholesterol
643.66mg
Sodium
9g
Carbs (sugar)
59g
Carbs (total)
All nutrition values are per serve
Notes
Cooking class: Rolling: Using clean hands, roll one-quarter of the mixture at a time to make 4 balls. Refrigerating the meatballs helps prevent them breaking during cooking.
- Author: Katrina Woodman
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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