
Spaghetti & Meatballs
Prep Time:
15 Minutes
Cook Time:
20 Minutes
Serves:
4 Servings
Level:
About the Recipe
A classic but my own version - I nutrient densed (is that a word) the meat balls up! With loads of vegetables & quinoa pasta.

Ingredients
400-500 grams Grass fed beef mince
1 can/jar of passata or tomato purée
2-3 Tbs tomato paste
Fresh herbs - I used parsley & oregano & rosemary (can used 2 tsp dried herbs too)
1 zuchinni grated
1/2 onion diced
1 red capsicum (left 1/2 of it as chunky pieces)
2 Garlic cloves crushed
2 tsp paprika
2 tsp bone broth or stock powder
1 piece of sourdough bread or gluten-free bread
Generous season of Himalayan sea salt & pepper
Preparation
Blitz all the ingredients ( except the mince meat) in a food processor or you can grate/finely dice.
Then add this blitzed mixure to the mince meat in a bowl and mix through with your hands then shaping into meatballs. Approx 16 - 20 Meat balls.
Gently fry in olive oil until slightly golden all over. Then add 1 can/jar of passata or diced tomatoes and 2-3 TBS tomato paste. Gently stir without breaking the meatballs. Place a lid over the pan and simmer for 15-20 mins until you get a rich thick fragrant sauce. You can add a dash of water if the sauce is drying up.
While the meatballs are dancing get your pasta on. 1-2 packets of Pasta (I used quinoa pasta).
Then when the pasta is ready, strain and gently toss through the meatballs and sauce. You could start with using 1/2 the pasta.
Top with pecorino or whatever cheese you like. And Enjoy!!