Spaghetti and Meatballs - Made Better | Sorted Food

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is lower in calories and adds a cheesy flavor, while a cheese blend can be more budget-friendly.

Preheat the oven to 200 degrees Celsius.

Chop the red pepper, onion, and garlic into large chunks and place them in a tray.

Drizzle the chopped vegetables with oil, salt, and pepper, then roast in the oven for about 30 minutes.

Grate the zucchini (courgette) using a grater.

In a bowl, combine the minced beef, grated zucchini, tinned cooked green lentils, dried oregano, black pepper, and salt. Mix well.

Roll the mixture into golf ball-sized meatballs, ensuring they are all roughly the same size.

Place the meatballs on a tray and put them in the oven for 10-12 minutes.

Boil a kettle of water and add salt to a pot of rapidly boiling water.

Add whole-wheat pasta to the boiling water and cook for 9-10 minutes, stirring occasionally to prevent sticking.

Once the roasted vegetables are done, remove them from the oven and let the garlic cool slightly before squeezing the cloves out of their skins into a blender.

Add the roasted vegetables, a teaspoon of tomato puree, a splash of white wine vinegar, and fresh basil to the blender. Blend until smooth.

In a hot pan, combine the blended sauce with the cooked meatballs and toss together.

Serve the spaghetti and meatballs family-style on a large platter.

Cooking Techniques

Equipment Needed

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Dietary

Allergens