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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!!

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