Red Day Spaghetti with chilli meatballs

Discussion in 'Slimming World Recipes' started by CroydonGal, 8 March 2010 Social URL.

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  1. CroydonGal

    CroydonGal Member

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    Serves 4

    Syns per serving: Original 0 ( add 6 syns if not using spghetti as Healthy extra)

    Green: 5 (add 6 if not using beef as HE)

    Preparation: 15 min, cooking 35 mins

    Freeze: when cooked meatballs & sauce can be frozen for up to 1 month


    3 onions

    1 level tbsp tomato puree

    1/2 tsp dried chilli flakes

    400g can chopped tomatoes

    9 fl oz/225 ml beef stock with bovril from jar

    2 garlic cloves

    1 egg

    1lb 2 oz / 511 g extra lean mince beef

    2 tbsp freshly chopped parsley

    14 oz/ 397g boiled wholemeal spaghetti

    fresh basil to garnish

    1. Chop 2 onions and place in pan with tomato puree, chilli flakes, tomatoes & seasoning to taste. Add beef stock, bring to boil, cover and simmer for 10 mins.

    2. Chop the remaining onion, crush the garlic & beat the egg. Add to bowl with minced beef & parsley. Season & mix well together.

    3. Shape the beef mixture into 20 balls and add to tomato mixture in pan. Cover & simmer for 20-25 ins, stirring occasionally.

    4. To serve, divide the spaghetti & meatballs between four bowls & serve with fresh basil.

    100g boiled pasta is not a lot, so I use syns to have extra spaghetti! Really tasty, filling. Careful with the chilli flakes!!
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