Rosemary Beef Meatballs with Tomato Vegetable Sauce
Ready in 30 minutes
• Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, November 18, 2018.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, November 18, 2018.
Ingredients
Meatballs
- ¼ brown onion
- 300g beef mince
- ¼ cup fine breadcrumbs
- 1 egg
- 2 tsp soy sauce
- 1 tsp finely chopped rosemary
- 1 pack garlic lemon pepper
Tomato Sauce
- ½ brown onion
- 1 courgette
- 1 carrot
- 1 clove minced garlic
- 400g chopped tomatoes
- 1 tsp balsamic vinegar
- ½ bag baby spinach
Pasta
- ½ pack pasta
To Serve
- 1 pack feta cheese
Steps
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Make meatballs Preheat oven to 220°C. Preheat an oven dish. Bring a large pot of salted water to the boil. Finely dice first measure of onion and combine with remaining meatball ingredients in a bowl. Season with ½ tsp salt. Measure out about 2 Tbsp of mixture and shape into golf ball-sized balls.
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Prep sauce Finely dice second measure of onion and grate courgette and carrot. Heat a drizzle of oil in a deep fry-pan on medium heat. Cook onion for 3 minutes, until soft. Add garlic, courgette and carrot and cook a further 2 minutes.
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Add canned tomatoes, sugar, ½ tsp salt and balsamic vinegar and bring to a simmer. Simmer for 3-4 minutes, until sauce has thickened slightly. Stir through spinach and season to taste.
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Cook meatballs and pasta Drizzle a little oil in preheated oven dish, add meatballs, turn to coat in oil and bake for about 10 minutes. Cook pasta in pot of boiling water for 10-12 minutes, until just tender. Drain and drizzle with a little olive oil to prevent sticking.
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Finish dish Add meatballs to pan with sauce and gently turn meatballs to coat. Cover and simmer for a further 5 minutes, until meatballs are cooked through.
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Serve, pasta topped with meatballs and tomato sauce. Crumble over feta.
Nutritional Information
Energy |
3698 kj 884 kcal |
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Protein | 51.0g |
Carbohydrate | 89.4g |
Fat | 36.5g |