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Photo of Italian meatballs with spelt pasta and tomato sauce by WW

Italian meatballs with spelt pasta and tomato sauce

Total Time
35 min
10 min
25 min
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.


Extra lean beef mince, raw

500 g


1 medium, grated


1 medium, grated

Dried herbs

1 tbs, Italian

Dry spelt pasta

250 g

Brown onion

1 medium, finely chopped


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)


  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.


SERVING SUGGESTION: Steamed broccolini and green beans.