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Photo of Spaghetti with chickpea and beetroot balls by WW

Spaghetti with chickpea and beetroot balls

6
Points® value
Total Time
1 hr 15 min
Prep
30 min
Cook
45 min
Serves
4
Difficulty
Easy
A great veggie alternative to spaghetti and meatballs.

Ingredients

Calorie Controlled White Bread

3 slice(s)

Chickpeas, cooked

1 can(s), large, drained

Ground Cumin

1 teaspoon(s), level

Dill, Fresh

1 teaspoon(s), chopped

Egg, whole, raw

1 medium, raw, beaten

Beetroot

150 g, cooked

Calorie controlled cooking spray

12 spray(s)

Passata

500 g

Wholewheat Pasta, dry

200 g

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Divide between 4 warm serving bowls. Top with the meatballs and sauce and garnish with extra dill to serve.

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