Italian meatballs with spaghetti
1 x 3 second spray(s)
Peppercorn Food Company Meatballs, Beef, Extra Lean
1 medium, finally chopped
1 small, finely chopped
2 clove(s), crushed
fresh red chilli
1 whole, deseeded, finely chopped
no added salt tomato paste
whole tomato canned in tomato juice
400 g, (1x400g can) cherry variety
⅓ cup(s), (80ml)
200 g, spaghetti
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook meatballs, turning, for 7–8 minutes or until golden. Transfer to a plate.
- Cook onion and zucchini in same pan, stirring, for 5 minutes or until softened. Add garlic and chilli and cook, stirring, for 1 minute or until fragrant. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes, stock and vinegar and bring to the boil. Reduce heat and simmer for 3–4 minutes or until slightly reduced. Add meatballs. Cover and simmer for 5 minutes or until sauce is slightly thickened and meatballs are cooked through.
- Meanwhile, cook spaghetti in a large saucepan of boiling salted water, following packet instructions, until tender. Drain. Top spaghetti with meatball mixture to serve.