Meat is might! Well, if you’re a meat eater! This meal can be whipped up in less than half an hour if you buy the right pasta!
serves 6-8 portions
300g small pasta (i use the soup pasta)
500g 5% mince of your choice (I really like half pork, half beef!)
2 large onions, finely diced.
2 carrots, rough chunk but you want it to cook quickly so bare that in mind.
1 large stick celery, small chunks
2 large cloves garlic.
1 tsp dry basil
1 tsp dry oregano
1 tsp dry thyme
1 small slice wholemeal bread (don’t forget to syn this – depending on your bread 2.5-3 syns)
100ml veggie stock
1 tin tomatoes
If you have a food processor you can always grate or pulse your veggies until they are small dice.
- pour the veggie stock over the piece of bread and set aside.
- Add a generous pinch of salt and pepper and the slice of bread to your meat and massage the bread into the mince until it is thoroughly mixed in.
- Use a tsp or tbsp measure to make as many meatballs as you can from the mix, rolling them to form the balls.
- In a very large pan sprayed with low-calorie spray and fry your meatballs on a high heat until evenly brown.
- Remove them to a plate.
- Spray the pan with low-calorie spray and fry off your veggies until they start to soften.
- Add your garlic, herbs, tomatoes and a generous pinch of salt and pepper along with your pasta.
- Stir and add just enough water to cover the pasta, stir, add your meatballs, cover with a lid and turn the heat to low and set your timer for however long your pasta takes to cook.
- Turn off the heat, give your pasta a stir and optionally top with cheese (low-fat mozzarella goes melty and gooey and is a low syn option)
If you want more bang for your buck, half the meat and add in 250g grated mushrooms when you fry off the veggies!
*If you want to freeze, portion into containers, wait till cool, seal, label with date and consumer within 2 months if topped with cheese or up to 6 months without cheese.
Love Emily x