Healthy Baked Meatballs

A warm and homely meal packed full of flavour!

Ingredients:

I have used half spaghetti and half zucchini spirals (zoodles) not because pasta is ‘bad’ (because it’s not! It’s delicious and a great source of fibre and whole grains), but as an easy way to include more veggies in your diet. For a lot of people, it can be hard to eat enough veggies and small tweaks like this make it a lot easier to achieve our daily 5 serves. I promise you it absolutely does not ruin the taste at all, in fact, it may even taste better!

 

Adaptations:

If you want to save time you don’t have to bake the meatballs, instead you could cook the meatballs and sauce for a further 5 minutes in the pan, or until the meatballs are cooked through

 

Meal prep:

This recipe is great for meal prep! Store it in an airtight container in the fridge for up to 5 days or make a double batch of the meatballs and freeze half for a quick and easy meal another day

 

Healthy Baked Meatballs

Clare Keating
A warm and homely meal packed full of flavour
Course Main Course
Cuisine Italian
Servings 6
Calories 370 kcal

Ingredients
  

  • 500 g extra lean beef mince
  • 2 tbsp fresh oregano chopped
  • 1/3 cup breadcrumbs
  • 1 egg
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tsp olive oil
  • 1 tsp garlic finely chopped
  • 700 g passata
  • 3 tbsp tomato paste
  • 2 tbsp fresh basil chopped
  • 1/4 cup water
  • 100 g baby spinach
  • 1/4 cup shredded cheese
  • 2 zucchinis
  • 250 g spaghetti

Instructions
 

  • Preheat oven to 200c.
  • In a bowl mix together the mince, oregano, breadcrumbs, egg, salt and pepper.
  • Roll the mince mixture into golf ball size balls
  • Add the olive oil to a large frying pan over medium heat. Place the meatballs in the pan and brown on each side. Turning after roughly 2-3 minutes on each side
  • Remove the meatballs from the pan and place in a large heatproof baking dish
  • In the previous pan, mix together the garlic, passata, tomato paste, basil and water. Let it simmer for 2 minutes before mixing in the baby spinach. Simmer for a further 2 minutes.
  • Add the sauce to the dish with the meatballs and top with cheese. Bake for 20 minutes
  • Meanwhile, spiralize the zucchini (or peel it into ribbons) and cook spaghetti according to packet instructions. After the spaghetti has cooked, don’t tip out the water.
  • In the pasta water, blanch the zoodles for 2 minutes and then mix it with the cooked pasta
  • Serve the zoodles and spaghetti with the meatballs and sauce.

Nutrition

Calories: 370kcalCarbohydrates: 44.4gProtein: 28.7gFat: 8.2g
Tried this recipe?Let us know how it was!

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