Beef Meatballs in Tomato Sauce with Spaghetti

Make beef meatballs in tomato sauce with spaghetti, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Beef mince, 5% fat (Weighed raw. Standard 20% mince is nearly twice the calories at the same weight.)
150 g Cooked pasta (About 60 g dry. Cooked weight.)
200 g Passata
15 g Panko breadcrumbs (Soaked in a splash of water first, which keeps the meatballs tender.)
50 g Onion (Grated into the mince, not chopped.)
10 g Parmesan
5 g Olive oil
2 cloves, about 6 g Garlic
A handful Fresh basil
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Mix the mince with the soaked breadcrumbs, grated onion, half the parmesan and a good pinch of salt. Roll into six balls with wet hands.
2. Brown the meatballs in the oil over a medium-high heat for five minutes, turning, until coloured all over. Lift them out.
3. Fry the sliced garlic in the same pan for thirty seconds, add the passata and a splash of water, and return the meatballs. Cover and simmer for fifteen minutes.
4. Cook the spaghetti in salted water, drain and toss with the sauce. Top with the meatballs, the rest of the parmesan and torn basil.

Contains gluten cereals and milk.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/beef-meatballs-tomato-sauce-spaghetti

AI-generated images illustrating the recipe.

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