Serves: 4
Prep: 15 mins
Cook: 35 mins
Cost: £8.06 or £2.01 per serving, with leftover garlic, mince, oil and pasta. There
will be enough leftover ingredients to make this recipe again.
Ingredients
- 1 medium onion, finely chopped £0.10
- 2 garlic cloves, finely chopped £0.30
- 200g any type of mince (lean if possible) £1.89
- 1 tablespoon olive or sunflower oil £1.75
- 1 tin chopped tomatoes (400g) £0.29
- 200g any type of dried pasta, like fusilli £0.80
Swappable or optional
- 200g mushrooms, sliced £0.90
- 1 pepper, any colour, chopped £0.48
- 2 teaspoons dried mixed herbs £1.10
- 2 tablespoons tomato purée (optional) £0.45
Swap tip
Don't worry if you don't have all of the ingredients: you can swap some for
whatever you do have, or leave them out completely. The recipe will still be
delicious!
Method
- Mix some of the chopped onion and garlic with the mince. Shape the mince into small balls about half the size of a golf ball.
- Heat the oil in a non-stick frying pan and brown the meatballs on all sides. Remove and put on to a plate.
- Add the remaining onion to the frying pan and cook for 2 to 3 minutes until soft. Add the remaining garlic and cook for another minute.
- Add the tomatoes, tomato purée, herbs, mushrooms and peppers to the pan with 150ml water. Bring to the boil, then add the meatballs. Reduce the heat, cover with a lid and simmer for 30 minutes.
- About 10 minutes before serving, put the pasta on to cook in plenty of boiling water. Serve with the meatballs and tomato sauce.
Try using turkey mince as a lower-fat alternative to lamb.
Serve with wholegrain brown rice as an alternative to pasta, but remember that it takes 25 to 30 minutes to cook.
Per Serving
- 1339KJ/ 320kcal
- 19g protein
- 46g carbohydrate, of which 9g sugars
- 8g fat, of which 0.5g saturates
- 4g fibre
- 0.2g salt