Photo of Italian pork meatballs and spaghetti by WW

Italian pork meatballs and spaghetti

10
10
4
SmartPoints® value per serving
Total Time
1 hr 30 min
Prep
50 min
Cook
40 min
Serves
4
Difficulty
Moderate
These meaty morsels will fast become a family favourite, so make a big batch in advance to freeze for fast weeknight dinners

Ingredients

veal mince

160 g

raw pork mince

160 g

fresh flat-leaf parsley

¼ cup(s), finely chopped

egg(s)

1 medium, lightly beaten

garlic

2 clove(s), crushed

fresh lemon rind

1 tbs, finely grated

olive oil

1 tbs

brown onion

1 medium, thinly sliced

red capsicum

2 medium, thinly sliced

canned diced tomatoes

800 g, (2 x 400g cans)

ground nutmeg

½ tsp

fresh basil

cup(s), small leaves, to serve

dry wholemeal pasta

250 g, (spaghetti)

Instructions

  1. Combine mince, parsley, egg, garlic and rind in a medium bowl. Roll tablespoons of mixture into balls to make 16 meatballs. Cover and refrigerate for 30 minutes.
  2. Heat half the oil in a deep non-stick frying pan over medium heat. Cook meatballs, turning occasionally, for 3–5 minutes or until browned. Transfer to a plate.
  3. Heat remaining oil in same pan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add tomatoes, nutmeg, chopped basil and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes. Return meatballs to pan. Cover and simmer for 15 minutes or until meatballs are cooked through.
  4. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Serve pasta topped with meatballs and basil leaves.

Notes

Tasty twist: Chicken & oregano meatballs & penne: Swap pork and veal mince for chicken mince, parsley for 2 green shallots (thinly sliced), basil for 1 tbs chopped fresh oregano and 1 tbs oregano leaves, and spaghetti for wholemeal penne pasta.Cooked or uncooked meatballs suitable to freeze.

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