Spaghetti with stuffed meatballs
5
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Ingredients
Extra lean beef mince, raw
750 g
Multigrain breadcrumbs
25 g
Skim milk
2 tbs
Egg(s)
1 medium
Garlic
4 clove(s), crushed
Grated parmesan cheese
¼ cup(s), (20g)
Grated parmesan cheese
2 tbs
Fresh basil
¼ cup(s), or oregano
Fresh basil
2 tbs, or oregano, to serve
Mozzarella
50 g, or fior di latte cheese, cut into 18 x 1cm cubes
Tomato passata
2 cup(s), (520g)
Canned diced tomatoes
1 400g can, (1 x 400g can)
Wholemeal pasta, dry
240 g, spaghetti
Instructions
1
Combine beef, breadcrumbs, milk, egg, half the garlic, parmesan, and basil in a large bowl. Shape 50g amounts (size of a plum) beef mixture into 18 meatballls. Insert a cube of mozzarella into each one and reshape as meatballs. Transfer meatballs to a dish in a single layer. Refrigerate for 15 minutes.
2
Heat a large non-stick frying pan lined with a pan liner over high heat. Brown meatballs on all sides for 5 minutes or until golden. Set aside.
3
Heat a large deep flameproof casserole dish over high heat. Add remaining garlic, cook for 20 seconds. Add passata, tomatoes and ½ cup (125ml) water and bring to the boil. Reduce heat to medium. Add meatballs and bring to a simmer. Cover, simmer over low heat, stirring gently a few times, for 10 minutes or until meatballs are cooked through.
4
Meanwhile, cook spaghetti following package instructions. Drain.
5
Divide pasta, meatballs and sauce among pasta bowls. Serve with extra parmesan and basil.
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