HEALTHY SPAGHETTI AND MEATBALLS RECIPES

Name: Spaghetti & meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes about 10 servings
Cuisine: Italian
Ingredients: 8 good-quality pork sausages; 1 kg beef mince; 1 onion, finely chopped; ½ a large bunch flat-leaf parsley, finely chopped; 85g parmesan, grated, plus extra to serve (optional); 100g fresh breadcrumbs; 2 eggs, beaten with a fork; olive oil, for roasting; spaghetti, to serve (about 100g per portion); 3 tbsp olive oil; 4 garlic cloves, crushed; 4 x 400g cans chopped tomatoes; 125ml red wine (optional); 3 tbsp caster sugar; ½ a large bunch of flat-leaf parsley, finely chopped; few basil leaves (optional)

SPAGHETTI & MEATBALLS RECIPE | BBC GOOD FOOD

Spaghetti & meatballs recipe | BBC Good Food image

Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer

Provided by Sarah Cook

Categories Dinner, Main course

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes about 10 servings

Number Of Ingredients 16

Ingredients

8 good-quality pork sausages
1 kg beef mince
1 onion, finely chopped
½ a large bunch flat-leaf parsley, finely chopped
85g parmesan, grated, plus extra to serve (optional)
100g fresh breadcrumbs
2 eggs, beaten with a fork
olive oil, for roasting
spaghetti, to serve (about 100g per portion)
3 tbsp olive oil
4 garlic cloves, crushed
4 x 400g cans chopped tomatoes
125ml red wine (optional)
3 tbsp caster sugar
½ a large bunch of flat-leaf parsley, finely chopped
few basil leaves (optional)

Steps:

First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit.
Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.

Nutrition Facts : Calories 870 calories, FatContent 37 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 95 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 5 grams fiber, ProteinContent 46 grams protein, SodiumContent 1.3 milligram of sodium

COOKING WITH KIDS: SPAGHETTI & MEATBALLS WITH HIDDEN VEG ...

Cooking with kids: Spaghetti & meatballs with hidden veg ... image

Teach children how to make this pasta supper - it's a tasty family meal packed with nutrients

Provided by Barney Desmazery

Categories Dinner, Main course

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield Serves 6 (4 children, 2 adults)

Number Of Ingredients 16

Ingredients

300g good quality pork sausage (about 4 large or 8 chipolatas)
500g lean beef mince
1 small onion , coarsely grated
1 carrot , finely grated
1 tbsp dried oregano
50g parmesan , finely grated, plus extra to serve
1 medium egg
1 tbsp olive oil
1 tbsp olive oil
1 courgette , coarsely grated
3 garlic cloves , finely grated
1 tbsp tomato purée
pinch caster sugar
splash red wine vinegar
2x tins chopped tomato
cooked spaghetti

Steps:

Children: Squeeze all the sausage meat out of the sausage skins into a large bowl and add the mince. Tip all the rest of the meatball ingredients, except the olive oil, into the bowl and season with black pepper then squish everything together through your hands until completely mixed. Keep an eye on younger children to make sure they don’t taste any of the raw mix.
Children: Roll the meatball mix into walnut-sized balls and place them on a plate – this is a job children as young as 2 can help with and a great job to help teach older children basic division.
Grown ups: While the children are rolling the meatballs make the sauce. Heat the oil in a large saucepan. Add the courgette and garlic and cook for 5 mins until soft and mushy. Stir in the tomato puree, sugar and vinegar leave for 1 min then tip in the tomatoes and simmer for 5 mins. If your children like courgettes then you can leave the sauce chunky. But if, like mine, they hate courgettes then blitz the sauce with a hand blender – either way continue to simmer sauce gently while you cook the meatballs. If your child is confident with heat, from 7+ they can cook the sauce with supervision.
Grown ups: Heat the oil in a large frying pan and, working in batches, brown the meatballs on all sides then pop them into the sauce – continue to simmer the sauce for 15 mins, stirring very gently until the meatballs are cooked through. Serve with cooked spaghetti, extra grated Parmesan and a few torn basil leaves your child has picked and torn.

Nutrition Facts : Calories 388 calories, FatContent 24.7 grams fat, SaturatedFatContent 9.4 grams saturated fat, CarbohydrateContent 10.2 grams carbohydrates, SugarContent 7.2 grams sugar, FiberContent 2.5 grams fiber, ProteinContent 31.3 grams protein, SodiumContent 1.5 milligram of sodium

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