These days you can get some really good quality ready-made meatballs from the supermarket or butcher, including some that contain a good proportion of vegetables (winner!).
The vegetables are well and truly hidden for you, so all you have to do is brown the meatballs and prepare a creamy and silky sauce that will be ready at the same time as your spaghetti.
Feel free to add any other flavorings to the sauce you wish, such as soy sauce, chopped basil, Worcestershire sauce, chili or garlic powder. It still tastes great without any extra embellishments.
- Pack of 20 meatballs, 400g
- 700g jarred passata
- 250g dried spaghetti
- Salt and pepper, to taste
- olive oil spray
1. Bring a large pot of salted water to a boil and cook your spaghetti according to package directions.
2. Heat a skillet over medium/high heat and generously spray with olive oil.
3. Cook the meatballs for about five minutes or until browned. They don’t need to be cooked.
4. Add the passata and half a cup of hot water and season to taste. Now add additional sauces or chopped herbs such as basil or parsley. Bring the sauce to a boil, then reduce the heat to medium and simmer for about 10 minutes so the meatballs cook through and your sauce begins to thicken.
5. Drain your spaghetti and add the pasta to your meatball pan, coating it with the sauce. The starch from the pasta will help thicken your sauce even more.
6. Place your spaghetti and meatballs in bowls. Serve with a large bowl of garden salad and dinner is ready.
$5 egg and bacon quiche.