Ingredients

Serves 4

Prep: 15 mins
Cooking: 30 mins


1kg lean beef mince
1 onion, grated
2 tsp dried oregano
1 medium zucchini, grated
1 medium carrot, grated
1 egg, lightly beaten
2 cups tomato pasta sauce, heated
400g spaghetti
2 cups broccoli florets

Method

Place beef, onion, oregano, grated zucchini, carrot and egg in a large bowl. Using hands, mix well and form into small sized balls.

Heat a large non-stick frypan and cook meatballs in batches, over medium heat, until browned and cooked through. Add tomato sauce and bring to the boil. Reduce heat, cover with a lid or foil and simmer for 20 mins. Add broccoli florets for last 2 mins of cooking.

Meanwhile cook spaghetti until tender. Drain and toss together with meatballs. Serve with parmesan cheese.


Meatball Salad
Serves: 2
Prep: 10 mins

Make the salad by combining lettuce leaves, halved cherry tomatoes, blanched broccoli florets, diced Lebanese cucumber and crumbled feta cheese. Drizzle with 2 tablespoons olive oil and 1 tablespoon vinegar. Place leftover meatballs on top of salad and serve.

Alternatively, serve meatballs with batons of cut raw vegetables such as capsicum, cherry tomatoes, carrot and celery.