'Clean plates' spaghetti and meatballs

    45 min

    Slight twist on your normal meatball dinner that will be a welcome variation! Not the healthiest, but it will fill you up so you don't want pudding!

    Yorkshire, England, UK
    4 people made this

    Serves: 4 

    • 20 meatballs
    • 4 tablespoons tomato puree
    • 400ml water
    • 1 to 2 tablespoons soy sauce
    • shake of mixed herbs
    • 5 to 6 tablespoons gravy granules
    • 400g spaghetti
    • 2 to 3 teaspoons garlic salt, or to taste
    • generous shake of basil
    • grated cheese, to serve

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Put the meatballs in the frying pan, but don't start cooking yet! Add the tomato puree then turn it on to the lowest heat.
    2. Add your water, stirring in with the tomato puree. Leave to simmer and thicken for 3 to 5 minutes.
    3. Add your soy sauce, mixed herbs and gravy granules; stir and turn up to medium heat. Leave to cook for 25 to 30 minutes, stirring every 5 minutes to make sure it doesn't stick to the pan. It's harder to tell if the meatballs are cooked if you cook them in sauce straight away, but just slice down one to check it's done. Cooking them this way makes them lovely and juicy.
    4. Cook spaghetti as per the instructions on the packet. Add garlic salt and a generous shake of basil to the water as it's cooking. It doesn't matter if you add a bit too much, as the water and most of the salt and basil get drained off, but some of the flavour just soaks into the spaghetti.
    5. Serve with grated cheese and enjoy!

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    we loved it  -  21 May 2013