Veal meatballs with pasta, mushroom and spinach
8
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
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