Updated: Mar 25, 2019
Spaghetti and meatballs, a classic and a staple in many households. Easy to make and even easier to pack with nutrients. This twist on a classic is packed full of veggies and fibre, tastes fantastic and will please the most demanding critics.
500g extra lean beef mince
400g can lentils, drained and rinsed
1 zucchini, grated
1/2 red onion, finely chopped
2 garlic cloves, crushed
2 tsp dried oregano
1/4 cup quinoa flakes
2 cups tomato passata
1 cup cherry or mixed baby tomatoes, halved
80g feta cheese, crumbled or Parmesan cheese, finely grated
2 tsp extra virgin olive oil
2 tsp balsamic vinegar
1. Place beef, onion, lentils, zucchini, basil, garlic, quinoa flakes, egg, salt & pepper and 1tsp oregano in a large bowl. Mix until well combined.
2. Roll 1tbsp of mixture into a ball, place on a plate. Repeat until all mixture has been used.
Refrigerate for 20-30 minutes.
3. Preheat oven to 200C (180C fan forced). Heat the oil in a large non stick frying pan over medium to high heat. Brown the meatballs on all sides (approximately 8 minutes), transfer to an ovenproof dish if frying pan is not ovenproof. Drizzle the balsamic vinegar on the cherry tomatoes.
4. Pour the passata over the meatballs, add the tomato mixture, feta (if using feta) and oregano and bake until golden (25 minutes approximately).
5. Meanwhile cook the spaghetti according to the package instruction, aiming to have them ready at the same time as the meatballs.
6. Serve the meatballs and sauce on top of the spaghetti, if using Parmesan cheese instead of feta, sprinkle on top of the sauce.