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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Times are for the main recipe. Ingredients:
1 kg lean ground beef |
1 onion (grated) |
2 teaspoons dried oregano |
1 zucchini (medium grated and sqeeze moisture out of) |
1 carrot (medium grated) |
1 egg (lightly beaten) |
2 cups pasta sauce (tomato) |
2 cups broccoli florets |
400 g spaghetti |
parmesan cheese (to serve) |
Directions:
1. Placer beef, onion, oregano, grated zucchini, carrot and egg in a large bowl and using hands, mix well and form into small sized balls.
2. Heat a large non stick frypan and cook meatballs in batrches, over medium heat, until browned and cooked through.
3. Add tomato sauce a bring to the boil, reduce heat, cover with alid or foil and simmer for 20 minutes and then add broccoli florets for last 2 minutes of cooking.
4. Meanwhile cook spaghetti until tender and drain and toss together with meatballs and serve with parmesan cheese.
5. LEFT OVERS - Meatball Salad (serves 2 preperation time 10 minutes) - make the salad by combining lettuce leaves, halved cherry tomatoes, blanched broccoli florets, diced lebanese cucumber and crumbled feta cheese and drizzle with 2 tablespoons olive oil and 1 tablespoon vinigar. Place leftover meatballs on top of salad and serve. ALTERNATIVELY - serve meatballs with batons of cut/raw vegetables such as capsicum, cherry tomatoes, carrot and celery.
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