Photo of Spaghetti with chickpea and beetroot balls by WW

Spaghetti with chickpea and beetroot balls

1 - 8
PersonalPoints™ per serving
Total Time
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A great veggie alternative to spaghetti and meatballs.


WW Soft Malted Danish Bread

3 slice(s)

Chickpeas, cooked

1 can(s), large, drained

Ground Cumin

1 teaspoons, level

Dill, Fresh

1 teaspoons, chopped

Egg, whole, raw

1 medium, raw, beaten


150 g, cooked

Calorie controlled cooking spray

12 spray(s)


500 g

Wholewheat Pasta, dry

200 g


  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.