Spaghetti and Meat Balls
Serve hot meatballs with cooked spaghetti and wilted spinach.
- Serves 4
- 15 mins to prepare
- 20 mins to cook
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- 500g Quality Mark beef mince
- 1 small red onion, very finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 red chilli, deseeded and finely chopped
- 2 tablespoons finely chopped flat leaf parsley leaves
- ½ cup fresh white breadcrumbs
- ¼ cup seasoned flour
- 1 cup vegetable stock
- 400g can cherry tomatoes in juice, drained
- 400g dried spaghetti, cooked until al dente
- 4 good handfuls spinach, wilted
- In a large bowl combine the beef mince, onion, garlic, coriander, cumin, chilli, chopped parsley and the breadcrumbs. Season with a little salt. (It is a good idea to fry off a small piece of the beef mince mixture and taste for seasoning).
- Roll the beef mince mixture into about 24 small balls. Place the seasoned flour on a large flat plate. Roll beef mince balls in the seasoned flour.
- Heat a dash of oil in a large frying pan and brown the meatballs, in batches, transferring to a plate as you go.
- Wipe out the frying pan with kitchen paper and return the meatballs. Pour in the stock and cherry tomatoes and cover with a lid. Place over low heat and simmer for 10 minutes.
- Serve hot meatballs with cooked spaghetti and wilted spinach.
Tips and Tricks
- Keep drained tomato juice in the fridge or freeze for another dish. Serve with freshly grated Parmesan on top if wished.
- New Zealand beef – nature’s power pack of essential nutrients, protein, iron, zinc and vitamin B12 to name a few.
- We've used tinned cherry tomatoes as they're not quite in season yet. A handy staple to have in the pantry. If this dish becomes a family favourite, swap them out for the fresh variety in the summer months.
Find more Beef + Lamb NZ recipes on their website.
381 calories per serving
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