Extra lean pork meatballs in smoky tomato sauce with courgetti
Soft baked pork meatballs in a smoky tomato sauce over fresh courgette spaghetti.
- Time45 min
- LevelEasy
- Costabout £1.70 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Mix the mince, half the grated onion, one garlic clove, oregano, fennel seeds, oats, egg and black pepper.
- 2
Shape into 20 balls and place on a lined tray. Bake for 18 minutes until browned and cooked through.
18 min - 3
Spray a pan and cook the rest of the onion and garlic for 4 minutes.
4 min - 4
Add the tomatoes and paprika and simmer for 12 minutes until thick.
12 min - 5
Add the meatballs to the sauce and warm for 3 minutes.
3 min - 6
Microwave or briefly steam the courgetti for 2 minutes, drain well, then top with meatballs, sauce and basil.
2 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.