You can serve with regular spaghetti if you prefer, just remember to add the points. If I have spaghetti with this dish I usually have 60g per person for a total of 12sp. Pop the spaghetti on to cook just after you have added the meatballs to the sauce.

Speedy Tomatoey Italian Meatballs

Serves 2 = 6sp per serving (Flex)

Ingredients

1 onion, peeled and sliced

2 garlic cloves, peeled and finely chopped

2 red peppers, deseeded and sliced

2 tsp each paprika and oregano

½ tbsp balsamic vinegar

Pinch of crushed chillies (to taste)

400g tin chopped tomatoes

Pinch of sugar

2 tbsp parmesan, grated

10 lean mini beef meatballs (I used Sainsbury’s 10% fat mini meatballs

Handful of fresh spinach and basil, roughly chopped

Pack of BNS noodles

Method

Take a large frying pan, spray with 1kal and add the onions, peppers and garlic frying on a medium heat for 5-6 minutes until the onions start to soften (add a little water if the pan starts getting a bit dry).

Next add the paprika, oregano, crushed chillies and balsamic vinegar. Stir, fry for another minute and add the chopped tomatoes. Add a pinch of sugar, 100ml water and stir. Next add the meatballs into the sauce (raw), in one layer so that they are surrounded by the sauce. Leave to simmer for 5 minutes without touching.

After five minutes, turn the meatballs so the uncooked side is submerged in the sauce. Leave to simmer for another 6-7 minutes until the meatballs are cooked through. Finally, season with salt and pepper, add the basil and spinach and let wilt and get ready to serve.

I have these meatballs with butternut squash noodles. I buy them pre spiralised in Sainsbury’s and they just need 3 minutes in the microwave to cook. Pop half the pack in the bottom of a pasta bowl, top with the tomatoey meatball sauce and finish with 10g grated parmesan per person.

Enjoy!

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