“Disclaimer: These are not as good as Mama makes…but they are pretty lean..Now THATSA spicy meatball! Another tasty meatball lunch recipe. When I’m feeling super productive I’ll spend a couple of hours on a Sunday and do up 2-3 batches of different meatball recipes and freeze them. Then I have lunches for a month and don’t have to think too much about it. I have also worked a tricky way to sneak my veg into these…”
|Serving size : 1|
|Fat - total|
|*Guide Only - values will change if recipe is changed|
Prep Time: 5-10 mins
Cook Time: 40 mins
Skill Level: Beginner
- 1kg Beef Mince (I get premium because I’m a snob but whatever suits)
- 150g Diced Brown Onion
- 2 tbsp. Mixed Italian Herbs (Sage/Thyme/Rosemary/Oregano/Basil/Parsley)
- 1 tbsp. Olive Oil
- 1 tbsp. Smoked Paprika
- 1 tsp. Black Pepper
- 1/2 tsp. Salt
- 2 Cloves Garlic Crushed
- 250g Chopped Mushrooms
- 250g Chopped Baby Spinach
- 1 Jar of Passato OR 1 Tin of Crushed Tomatoes (350-400ml)
- 1 tbsp. Balsamic Vinegar
- 250g Wholemeal Spaghetti(dry – it doubles in weight when cooked)
- First things first, put the mushroom, baby spinach, spaghetti, passato and vinegar to 1 side.
- Mix everything else up in a big mixing bowl.
- Once everything is combined you can make the meatballs. I use scales and make them 50g each – 4 meatballs per container.
- Put the chopped spinach into the bottom of a lightly greased oven tray, then put the meatballs on top of them.
- Sprinkle the mushrooms over the top of all this.
- Mix the passato or tin of crushed tomatoes with the tablespoon of balsamic and pour this over the top of everything.
- Cover with foil and bake them for about 40 minutes at 190°C (20 minutes with the foil on, 20 off).
- While these are cooking you can get the spaghetti under way. It should only need about 9 minutes on the boil.
- Once the meatballs are cooked you can divide up the meals into plastic containers. 4 meatballs, 100g spaghetti.
- I then freeze them all, give them 5 minutes in the microwave from frozen and voila! They aren’t as good as Nonna makes, but its lunch for a week none-the-less.