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Italian meatball pasta with green salad (for two)

Italian meatball pasta with green salad (for two)

A delicious plate of spaghetti and meatballs topped with tomato sauce, served alongside a fresh salad

2 serves

10 m

20 m

See here for serves 4 recipe


  • 200 g lean beef mince
  • ½ egg
  • ¼ cup fresh parsley, finely chopped
  • 1 cloves garlic, crushed
  • ½ teaspoon cracked pepper
  • Spray olive oil
  • ½ medium brown onion, finely chopped
  • 1 carrots, peeled and diced into 1 cm pieces
  • 2 tomatoes, roughly chopped
  • 200g can salt reduced chopped tomatoes
  • ½ cup fresh basil leaves
  • 150 g Spaghetti

Green Salad

  • 2 cups baby spinach leaves
  • ½ Lebanese cucumber
  • ½ red onion, roughly chopped
  • 100 g cherry tomatoes, halved


Step 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.

Step 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.

Step 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.

Step 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.

A flavourful tomato sauce with a spicy kick, topped with crunchy almonds

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