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Red Day Spaghetti with chilli meatballs

S: 11st11lb C: 11st5.5lb G: 8st11lb BMI: 27.4 Loss: 0st5.5lb(3.33%)
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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