Lighter spaghetti and meatballs

    35 min

    This lighter version of spaghetti and meatballs has under 400 calories per portion. It can be made even lower calorie by draining the fat from the meatballs once they have browned. Another adaption could be using vegetarian 'soya mince' or Quorn® mince instead of beef mince.


    Sussex, England, UK
    3 people made this

    Serves: 1 

    • 125g lean minced beef
    • 1 teaspoon mustard
    • 1 egg white
    • 1/4 teaspoon mixed herbs
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • salt and pepper
    • 1/4 onion, finely chopped
    • 1/2 clove garlic, finely chopped
    • 200g chopped tomatoes
    • 50g uncooked spaghetti

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a bowl, knead the minced beef, mustard, egg white, herbs, salt and pepper into a ball. Divide and shape into meatballs.
    2. In a saucepan, heat the meatballs on a low heat until the fat starts to grease the pan.
    3. Add the chopped onion, garlic and salt and pepper to the pan. Stir continuously until the meatballs are browned. Pour in tomatoes and leave to cook for 12 to 15 minutes.
    4. While your meatballs simmer, boil salted water in another saucepan for your spaghetti. Cook as directed on packet.
    5. Drain the spaghetti and pour the meatballs and tomato mixture on top. Serve!

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