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