Extreme Makeover Spaghetti & Meatballs
Serves 6
300g lean beef mince
300g lean pork mince
2Tbsp grated parmesan cheese
2tsp worcestershire sauce
2tsp dijon mustard
115g mushrooms, finely diced
1 carrot, peeled & grated
1 egg, lightly beaten
3/4C fresh breadcrumbs
800g can tomatoes
1 salt reduced stock cube
2 garlic cloves, crushed
1 lemon, zested
2Tbsp chopped parsley
500g spaghetti
1. Heat oven to 180C and line 2 baking trays with baking paper. In a large bowl combine beef mince, pork mince, parmesan cheese, worcestershire sauce, dijon mustard, mushrooms, 1 carrot, egg & breadcrumbs. Mix together with clean hands and season with pepper.
2. Shape tablespoonfuls of mixture into balls using damp hands and place onto prepared baking trays. Spray well with olive oil spray and bake in oven for 12-15 minutes or until browned and cooked.
3. While the meatballs are in the oven place tomatoes, 250ml water, stock cube, garlic, lemon zest & parsley in a large saucepan, bring to the boil, reduce heat to medium and simmer for 10-15 minutes.
4. Cook spaghetti according to packet directions, until al dente. When meatballs are done add to sauce and simmer for 5 minutes. Serve meatballs and sauce over drained spaghetti, sprinkled with parmesan cheese.
Nutritional Information: (per serve)
Energy 2201kJ, Protein 34.6g, Fat (Total) 11.1g (Saturated) 3.4g, Carbohydrate (Total) 67.8g (Sugars) 5.5g, Dietary Fibre 5.7g, Sodium 433mg, 2.4 serves of vegetables.
(Source: Healthy Food Guide Magazine, November 2006)
