Spaghetti with chickpea and beetroot balls
1 hr 15 min
A great veggie alternative to spaghetti and meatballs.
Calorie Controlled White Bread
1 can(s), large, drained
1 teaspoon(s), level
1 teaspoon(s), chopped
Egg, whole, raw
1 medium, raw, beaten
150 g, cooked
Calorie controlled cooking spray
Wholewheat Pasta, dry
- Preheat the oven to gas mark 4/180°C/fan oven 160°C. Place the bread in a food processor and blitz to make breadcrumbs.
- Shape the mix into 16 balls and chill in the fridge for 1 hour or overnight. Mist a large baking tray with cooking spray. Place the meatballs on the tray and bake for 20–25 mins or until lightly browned.
- Meanwhile, warm the passata in a large pan. Add the spaghetti to a pan of boiling water. Simmer for 10 mins or until the spaghetti is tender but still with some bite. Drain and add to the passata. Toss to mix.
- Divide between 4 warm serving bowls. Top with the meatballs and sauce and garnish with extra dill to serve.