Zoey Bingley-Pullin, My Food Bag, Spaghetti And Meatballs, Fettucine, Spaghetti Recipe, Healthy Dinner Recipes

The big chill has set in and so too has our appetite for warming and hearty meals. What better way to satisfy cravings than with this delicious meatballs with fettucine recipe from Zoey Bingley-Pullin? Containing fresh herbs for antioxidants and a homemade tomato sauce to minimise any nasties, it’s the perfect dinner option to fight off those winter blues.

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Serves 4-5

Ingredients

Meatballs

500g pork and beef mince

1/2 onion, finely diced

1 clove garlic, minced

1 tbsp finely chopped oregano leaves

1/4 tsp salt

Pinch black ground pepper

Tomato sauce and fettucine

1 tbsp olive oil

1/2 onion, finely diced

2 cloves garlic, minced

1 carrot, grated

1 can chopped tomatoes

1 can diced tomatoes

1/4 cup roughly torn basil leaves

2 tbsp finely chopped oregano leaves

400g fettuccine

Salad

2-3 handfuls baby spinach leaves

1 truss tomato, roughly chopped

1 tbsp shaved parmesan cheese

Dressing of your choice

To serve

1/4 cup shaved parmesan cheese

2 tbsp torn basil leaves

Method

  1. Combine all meatball ingredients in a medium-size bowl and mix well. Use clean, damp hands to roll mixture into small balls (about 2 teaspoons per ball). Set aside.
  2. Heat oil in a large fry-pan on medium heat. Sauté onion and garlic for 2-3 minutes, until soft. Add carrot and cook until softened, 2-3 minutes.
  3. Stir through tomatoes, basil and oregano and bring to a simmer (use the back of a wooden spoon to break up tomatoes). Add meatballs to the sauce, reduce heat to low, cover and cook for 10 minutes or until meatballs are cooked through. Turn meatballs once during cooking. Season with salt and pepper.
  4. While the meatballs and sauce are cooking, bring a large pot of salted water to the boil. Cook fettuccine in boiling water for 8 minutes or until just tender. Drain.
  5. Toss salad ingredients together in a large bowl.
  6. To serve, spoon fettuccine into bowls, top with a few meatballs and tomato sauce. Sprinkle with cheese and basil leaves. Serve salad on the side.

Recipe courtesy of My Food Bag