Spaghetti & Meatballs
- RECIPE MAKES: 10 meatballs (2 large serves)
- COOK TIME:
Finely chop onion and in a small frying pan heat a small amount of oil. Fry onion with garlic until transluscent (approx 3 mins). Set aside to cool.
Weigh out Mevalia burger mix into a bowl. Add oregano, rosemary, chilli (if using), cumin and mix dry ingredients.
Add dijon mustard to onion/garlic and mix.
Add mustard/onion mixture to dry ingredients in bowl and mix altogether.
Add water and oil to Mevalia mixture, further mix until well combined.
Using hands shape mixture into 10 evenly sized meatballs.
Preheat oven to 170C.
Heat extra oil in frying pan and pan fry meatballs for approx 5 mins so they are crispy on the outside.
Transfer meatballs to small ovenproof dish, top with passata, torn basil leaves and sprinkle with vegan cheese.
Cook in 170 C oven for about 20mins until heated through and cheese is slightly melted
Cook desired quantity of spaghetti following the instructions on the packet.
Serve half of the meatballs with a serve of spaghetti. Top with extra basil to serve.
Serving Suggestion:
Top with extra fresh basil and cracked pepper.
Top Tip:
Makes 2 serves of meatballs. Keep 2nd serve covered and in fridge ready to reheat and eat the following day. For variety serve with low protein bread, toast or other low protein pasta.
- ½ small onion, finely chopped
- 1 clove garlic, crushed
- 1 tsp Dijon mustard
- 105g Mevalia burger mix
- 2 tsp oregano, dried
- 1 tsp rosemary, chopped
- Pinch chilli flakes (optional)
- ¼ tsp cumin, ground
- ½ cup water
- 3 tsp olive oil
- Extra olive oil for frying
- 1 jar Passata (approx 200-300g)
- Low protein plant based cheese, grated
- Mevalia Spaghetti
