Slimming World meatballs with spaghetti and tomato sauce recipe for all the family
400g spaghetti (dried)
2 400g tins of chopped tomatoes
3 tablespoons of tomato puree
4 fresh chillies (medium heat)
1 medium-sized red onion
200g of mushrooms
2 round teaspoons of pesto
2 teaspoons of ground smoked paprika
salt and pepper for seasoning
800 grams of lean steak mince
2 heaped tablespoons of ground cumin
2 heaped tablespoons of paprika
Wash your hands (very well)
Pre-heat the oven to 180°c (for fan assisted) or around gas mark 5.
Finely chop the red onion and mushrooms and on a separate plate cut up or slice the chillies to your desired level, meaning that if you like hot food, then use all the chillies but reduce the amount depending on how hot people will generally enjoy their sauce. Also, finely chop the garlic if using cloves.
Clean your hands and then lay out a lightly floured plate with plain flour, patting some on each hand. Now pick up some meat and mix in your hands as much or little meat as you choose before rolling into a meatball shape and setting aside on the floured plate.
Quickly fry, browning all sides of the meatballs for 5-6mins. Then add the meatballs to an ovenproof dish and put in the preheated oven for around 15-18mins.
Now heat a large pan of salted water on the already hot hob that the frying pan had been on and bring to the boil.
Add the spaghetti, and then once consumed in the water, reduce the heat to simmer for around 10mins.
Similarly, heat another medium-sized pot on a med/high heat for a few minutes, adding 2 tablespoons of olive oil.
By around this time, the spaghetti should be ready, remove it from the heat and turn the contents into a colander over the sink to drain the water well.
Check the sauce to make sure it is simmering nicely.
The meatballs should be about ready, and after 15-18mins remove them from the oven.