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Spaghetti and Meatballs

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“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.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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