Spaghetti and Meatballs
Recipe: #16215
December 04, 2014
Categories: Ground Beef, Broccoli, Fresh Tomatoes, Zucchini, Beef Dinner, Ground Beef Dinner, more
"From the local supermarket were we are holidaying and they give a second recipe to use leftovers which I have posted at the end of directions. Times are for the main recipe"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (386.4 g)
- Calories 733.9
- Total Fat - 30 g
- Saturated Fat - 10.2 g
- Cholesterol - 183.9 mg
- Sodium - 388.8 mg
- Total Carbohydrate - 61.1 g
- Dietary Fiber - 3 g
- Sugars - 5.6 g
- Protein - 56.7 g
- Calcium - 95 mg
- Iron - 8.5 mg
- Vitamin C - 34.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 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.
Step 2
Heat a large non stick frypan and cook meatballs in batrches, over medium heat, until browned and cooked through.
Step 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.
Step 4
Meanwhile cook spaghetti until tender and drain and toss together with meatballs and serve with parmesan cheese.
Step 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.
Tips
No special items needed.
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