Italian meatballs with spelt pasta and tomato sauce
8
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
For a mid-week meal, you can’t beat a hearty meatball and pasta dish. Spelt flour has more fibre and a richer taste that just goes perfectly with these beef meatballs that are filled with herbs, carrot and zucchini.
Ingredients
Extra lean beef mince, raw
500 g
Carrot(s)
1 medium, grated
Zucchini
1 medium, grated
Dried herbs
1 tbs, Italian
Dry spelt pasta
250 g
Brown onion
1 medium, finely chopped
Tomato(es)
6 medium, finely chopped
Fresh basil
½ cup(s), shredded, plus extra leaves to serve
Black olives, drained
6 individual, sliced
Shaved parmesan cheese
15 g
Oil spray
2 x 3 second spray(s)
Instructions
1
Place mince, carrot, zucchini and dried herbs in a medium bowl. Season and mix to combine. Roll heaped tablespoons of the mixture into 20 balls. Heat a large non-stick frying pan over medium heat and lightly spray with oil. Cook meatballs, turning often, for 5 minutes or until browned. Transfer to a plate, cover with foil and set aside.
2
Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions or until tender. Drain.
3
Lightly spray a large deep non-stick frying pan with oil and heat over medium heat. Cook onion, stirring, for 2 minutes or until translucent. Add tomato and 1 cup (250ml) water, and cook, stirring occasionally, for 5 minutes or until tomato is soft and sauce has thickened. Return meatballs to pan. Cook, covered, for 10 minutes or until cooked through. Stir in basil.
4
Divide pasta between serving bowls. Top with meatballs, olive, parmesan and extra basil.
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