Recipe: Spaghetti With Beef & Lentil Meatballs

SPAGHETTI WITH BEEF & LENTIL MEATBALLS

With a few neat tricks you'll be able to enjoy spaghetti and meatballs WAY more often. We cram extra veggies into the recipe by making use of grated courgettes and delicious lentils which is not only super good for your insides but more affordable too! The roasted tomato and red pepper sauce adds an extra sweetness to the dish and though you can use any pasta of your choice, we recommend wholemeal because it's got a great bite. A family favourite for sure.

Ingredients

For The Meatballs

  • 1 large courgette
  • 150 g green lentils
  • 2 cloves garlic
  • 1 small onion
  • 1 tbsp dried oregano
  • 450 g lean beef mince

For The Tomato Sauce

  • 2 small onions
  • 3 cloves garlic
  • 1 large red pepper
  • 8 salad tomatoes
  • 1 tbsp olive oil
  • 1 tbsp tomato purée
  • 2 sprigs fresh basil
  • 25 ml white wine vinegar

To Serve

  • 400 g wholewheat pasta
  • 4 servings parmesan (optional)
Roast the Tomatoes

Step 1

Roast The Tomatoes

Preheat an oven to 200ºC. Peel and quarter the onions and peel the garlic, then lay both in a deep roasting tray. Halve the tomatoes and add to the tray along with chunks of de-seeded pepper. Toss in the olive oil and season with salt and pepper. Roast in the oven for 30 minutes.

Make the Meatballs

Step 2

Make The Meatballs

Grate the courgette using a coarse grating disc in the food processor. Peel the garlic and onion and add to the food processor with the blade along with the lentils. Blitz to a paste. Combine the grated courgette, the lentil paste, the oregano and the beef in a bowl and mix by hand. Shape into meatballs about the size of a golf-ball and lay them out on a baking tray making sure they aren’t touching, then bake in the same oven below the veg for 10-12 minutes until just cooked through.

Cook Pasta and Blitz Sauce

Step 3

Cook Pasta And Blitz Sauce

Heat a large pan of salted water to a boil. Cook the spaghetti in the water for 9-10 minutes (or accordingly to packet instructions). Tip the contents of the deep roasting tray into a KMix blender and blitz smooth with the tomato purée, basil and vinegar. Drain the pasta and toss all 3 things together… the cooked pasta, the blitzed sauce and the baked balls.

Serve

Step 4

Serve

Serve immediately for everyone to dig into, with Parmesan for people to add if they wish. Serves 4

Comments

alltimeash

do you need to squeeze the water out of the courgette? our meatball mix was a little watery still really nice though

steinhaus

Heyho! If I remember correctly, Ben and Barry also seasoned the lentil paste in the video. That's not mentioned here in the recipe.

rosariosa

You guys are awesome. But did you know that in Italy, we do actually have 'spaghetti and meatballs'? The dish is called Chitarra alla Teramana. But our meatballs are small. Really tiny and not chunky like these, which are basically American style.

Sorted

With a few neat tricks you'll be able to enjoy spaghetti and meatballs WAY more often. We cram extra veggies into the recipe by making use of grated courgettes and delicious lentils which is not only super good for your insides but more affordable too! The roasted tomato and red pepper sauce adds an extra sweetness to the dish and though you can use any pasta of your choice, we recommend wholemeal because it's got a great bite. A family favourite for sure.

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