Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 12/09/2024. See terms.
Join now
Photo of Spaghetti and meatballs by WW

Spaghetti and meatballs

13
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
While the meatballs gently simmer in the rich tomato sauce all you need to do is cook the pasta.

Ingredients

Lean beef mince, raw

400 g

Dried oregano

1 tsp

Brown onion

1 small, finely chopped

Oil spray

1 x 3 second spray(s)

Garlic

1 clove(s), crushed

Canned diced tomatoes

400 g

Tomato pasta sauce

1½ cup(s), roasted garlic and red wine (375ml)

Mushrooms

150 g, thinly sliced

Fresh basil

¼ cup(s), finely chopped

Fresh flat-leaf parsley

2 tbs, chopped

Dry pasta

250 g, (spaghetti)

Instructions

  1. Combine beef, oregano and half the onion in a medium bowl. Roll tablespoons of the mixture to make 20 meatballs.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook meatballs, turning occasionally, for 3–5 minutes or until browned. Transfer to a plate.
  3. Cook garlic and remaining onion in same pan, stirring, for 2 minutes or until softened. Add the tomatoes, pasta sauce and mushrooms. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes. Add meatballs. Cover and simmer for 15 minutes or until sauce is thickened slightly and meatballs are cooked through. Stir in the basil and half the parsley.
  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 sprinkled with remaining parsley.

Notes

SERVING SUGGESTION: Green salad.

You might like

You might like