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Photo of Veal meatballs with pasta, mushroom and spinach by WW

Veal meatballs with pasta, mushroom and spinach

8
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Delicious veal meatballs with penne pasta, tender mushrooms and baby spinach

Ingredients

Lean beef mince, raw

400 g, veal mince

Dried breadcrumbs

15 g, (¼ cup)

Egg(s)

1 medium

Extra light cheddar cheese

⅓ cup(s), grated, (40g), grated

Fresh flat-leaf parsley

1 tbs, finely chopped

Fresh lemon rind

1 tsp, finely grated

Olive oil

1 tbs

Mushrooms

200 g, button

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Canned diced tomatoes

800 g, (2x400g cans)

Dry pasta

200 g, penne

Baby spinach

150 g

Instructions

  1. Combine the mince, breadcrumbs, egg, cheese, parsley and lemon rind in a bowl. Season. With wet hands, roll level tablespoons of the mixture into balls.
  2. Heat half of oil in a large saucepan over high heat. Cook the mushrooms for 5 minutes or until browned. Transfer to a plate.
  3. Heat remaining oil in the pan. Cook the meatballs, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate.
  4. Add the onion and garlic to the pan and cook, stirring, for 3 minutes or until softened. Return the meatballs to pan with mushrooms, tomato and 3/4 cup (180ml) water. Season with salt and freshly ground black pepper. Bring to the boil. Stir in the pasta. Reduce the heat and simmer, covered, for 10 minutes. Remove cover and cook for another 5 minutes or until pasta is al dente. Gently stir through the spinach.

Notes

SERVING SUGGESTION: A zesty gremolata made from ⅓ cup finely chopped fresh flat-leaf parsley, 1 tbs finely sliced lemon rind and 1 crushed garlic clove.

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