1 (400g) tin chopped tomatoes, or 5 chopped fresh tomatoes
1 teaspoon garlic granules
1 teaspoon onion granules
1/4 to 1/2 (500g) carton passata
seasonings to taste
2 large courgettes, spirallised
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 200 C / 180 C Fan / Gas 4.
Mix beef mince, smoked paprika and chilli powder and bread crumbs. Shape into meatballs and place in a large baking dish. Bake in the preheated oven until cooked through, about 25 minutes.
Put the garlic, onions and a splash of olive oil into a pan and cook till soft. Add garlic and onion granules, then add the tomatoes, passata and seasonings to taste. Simmer till thickened, about 20 minutes.
A few minutes before the meatballs are ready, bring water to a boil in a pot with a steam insert and steam the courgetti spaghetti for 2 to 3 minutes till al dente. Place them on kitchen roll to soak up excess water.
Serve the courgetti with the sauce and the meatballs.
By cooking the meatballs seperately from the sauce, you can make them for different tastes. I like mine hot but my wife likes hers with herbs.