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Spaghetti & Meatballs



Prep Time


Cook Time



1 kglean beef mince
1onion, grated
2 tspdried oregano
1medium zucchini, grated
1medium carrot, grated
1egg, lightly beaten
2 cuptomato pasta sauce
2 cupbroccoli florets
400 gspaghetti
parmesan cheese to serve


1Place beef, onion, oregano, grated zucchini, carrot and egg in a large bowl. Using hands, mix well and form into small sized balls.
2Heat a large non-stick frypan and cook meatballs in batches, over medium heat, until browned and cooked through. Add tomato sauce and bring to the boil. Reduce heat, cover with a lid or foil and simmer for 20 mins. Add broccoli florets for last 2 mins of cooking.
3Meanwhile cook spaghetti until tender. Drain and toss together with meatballs.
4Serve with parmesan cheese.


Lunch idea: Serves: 2 Prep: 10 mins
Make the salad by combining lettuce leaves, halved cherry tomatoes, blanched broccoli florets, diced Lebanese cucumber and crumbled feta cheese. Drizzle with 2 tbsp olive oil and 1 tbsp vinegar. Place leftover meatballs on top of salad and serve.
Alternatively, serve meatballs with batons of cut raw vegetables such as capsicum, cherry tomatoes, carrot and celery.

Recipe suggessions based on what you have in your fridge.

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