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Italian meatball pasta with green salad
heartfoundation.org.au|Helpline 13 11 12

Italian meatball pasta with green salad

20 minutes (10 minutes)
Serves 4
  • 400g lean beef mince
  • 1 egg
  • 1/4 cup fresh parsley, finely chopped
  • 2 cloves garlic, crushed
  • 1/2 teaspoon cracked pepper
  • Spray olive oil
  • 1 medium brown onion, finely chopped
  • 2 carrots, peeled and diced into 1cm pieces
  • 4 tomatoes, roughly chopped
  • 400g can salt reduced chopped tomatoes
  • 1 cup fresh basil leaves
  • 300g Spaghetti

Green Salad:

  • 4 cups baby spinach leaves
  • 1 Lebanese cucumber
  • 1/2 red onion, roughly chopped
  • 200g cherry tomatoes, halved
  1. Prepare meatballs by combining beef mince, egg, parsley, garlic and cracked pepper in a large bowl. Using wet hands, roll tablespoons of the mixture into balls.
  2. Spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook the meatballs for 4-5 minutes or until browned. Remove meatballs from the pan.
  3. Reduce heat to medium, add spray olive oil, onions and carrots to the pan saute for 1-2 minutes, or until just softened. Add the tomatoes, chopped tomatoes and meatballs to the pan and bring to the boil. Reduce heat and simmer for 10-15 minutes or until the sauce is reduced and meatballs are cooked through. Stir through basil leaves.
  4. Meanwhile, place spaghetti in a large saucepan of boiling water and cook for 7-9 minutes or until al dente. Drain and serve spaghetti with meatballs, and salad.

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