Meatballs with spaghetti
Tender beef lightly flavoured with herbs served with pasta and mixed vegetables.
Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes
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You will need
- 350g lean beef steak mince
- 1 teaspoon dried mixed herbs
- 1 garlic clove, peeled and crushed
- 1 tablespoon olive oil
- 1 x 440g jar basics tomato pasta sauce
- 350g basics spaghetti
- 350g carrots, peeled and chopped
- 350g frozen British garden peas
- 30g British mild Cheddar, finely grated
Recipe Information
Step by step guide to making Meatballs with spaghetti
- In a bowl, mix together the mince, herbs and garlic, then shape into 12 balls. Heat the oil in a pan and cook the meatballs for 10 minutes over a medium heat, turning, until golden.
- Pour in the pasta sauce. Bring to a gentle simmer and cook for 10 minutes. If the sauce is a little thick, add a few tablespoons of boiling water.
- Meanwhile, cook the pasta in a pan of boiling water, following pack instructions, then drain.
- While the pasta is cooking, cook the carrots in another pan of boiling water for 8 minutes, adding the peas for the final 2 minutes, then drain and stir into the meatballs.
- Serve the spaghetti in bowls, topped with the meatballs and tomato sauce and sprinkled with Cheddar cheese.
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Nutritional information for Meatballs with spaghetti
Nutritional information for Meatballs with spaghetti
Nutrition type | per serving |
---|---|
Calories | 707 kcal |
Total Fat | 19.6g |
Saturated Fat | 7.8g |
Salt | 1.1g |
Sugar | 15.3g |
This recipe is:
- No egg products
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22p
22p/ea
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£2.80
£1.12/100ml
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69p
69p/kg
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£1.45
£1.59/kg