Spaghetti with chickpea and beetroot balls
6
Points®
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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