Unlike traditional recipes, these meatballs are low in fat, yet they're full of the terrific taste you crave. Long curls of pasta add a fun twist. For a casual dinner with friends, you can just double or triple the recipe.
1 large onion, chopped
2 garlic cloves, finely chopped
1 large can (810g) no-salt-added whole tomatoes
1 large can (800g) no-salt-added roma tomatoes (or extra can whole tomatoes)
1/4 cup chopped fresh basil
1 tablespoon fresh oregano or 1 teaspoon dried oregano
2 slices firm-textured wholemeal bread
500g lean minced beef
1 large egg
2 tablespoons low-fat milk
pepper to taste
370g long fusilli (spiral pasta)
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Directions Preparation:30min › Cook:1hour20min › Extra time:10min › Ready in:2hours
Coat a large saucepan with nonstick cooking spray and place over medium heat. Sauté the onion and garlic until soft, about 5 minutes. Transfer 2 tablespoons of the onion mixture to a large bowl.
Process the whole and roma tomatoes in a food processor until fairly smooth. Add to the saucepan with the remaining onion-garlic mixture. Bring to the boil over medium-high heat. Reduce the heat to medium-low, cover and simmer, stirring often, for 30 minutes. Add the basil and oregano during the last 15 minutes.
While the sauce is simmering, process the bread into crumbs. Combine the breadcrumbs, beef mince, egg, milk and pepper with the reserved onions and mix until blended. Shape into eighteen 2cm meatballs.
Coat a frying pan with nonstick cooking spray and place over medium-high heat. Cook the meatballs in batches until they are browned on all sides, about 8 minutes per batch. Drain on paper towel. Add the meatballs to the sauce. Cover and cook, stirring occasionally, 20 minutes.
Meanwhile, cook the pasta according to the packet directions. Drain the pasta and return it to the pan; toss with about 1½ cups of the sauce. Spoon 1 cup of sauce in the bottom of a warmed serving dish. Transfer the sauced pasta to the serving dish, and top with the meatballs and the remaining sauce.