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Lean Meatballs, Tomato Sauce & ‘Spaghetti’

by Pamela Higgins
on 12th February 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Staying in for Valentine’s Day? Cook up a healthy version of meatballs and spaghetti for dinner – remember the scene in Disney’s Lady & The Tramp film? That’s what we call romantic. Prepare the uncooked meatballs up to a day before (keep in the fridge covered) then throw everything together in less that 30 minutes.


Lean Meatballs, Tomato Sauce & ‘Spaghetti’

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Ideal with a glass of wine (or bottle!).

Ingredients

  • FOR THE MEATBALLS:
  • 250g lean minced beef
  • 1 tsp paprika
  • 1 tsp dried mixed herbs
  • 1/2 teaspoon oregano
  • Pinch of cayenne pepper
  • Black pepper & salt
  • 1 egg
  • 2-3 tbsp rice flour
  • FOR THE SAUCE:
  • 1 tsp olive oil
  • 1 small onion
  • 1 clove garlic, crushed
  • Large handful mushrooms, chopped
  • 2 large tomatoes, chopped
  • 1 tsp paprika
  • 1 tsp dried mixed herbs
  • 1/2 tsp dried oregano
  • Pinch cayenne pepper
  • 2 bay leaves
  • 1 - 2 cans of chopped tomatoes
  • FOR THE COURGETTI:
  • 2-3 large courgettes
  • 1 tsp olive oil
Prep Time
Serves
2

Instructions

  1. First make the meatballs: Place all of the ingredients in your food processor and whizz up until well combined.

  2. Now divide the mixture into about 8 generous-sized balls (4 each) and place on a plate.

  3. Heat the oil up in a large deep pan with a lid. Gently add the meatballs and sit side by side. Cover with the lid and cook on a medium heat for 5 minutes.

  4. Turn each of them over, replace the lid and continue to cook for a further 5 minutes until browned. Use a slotted spoon to remove the meatballs and set aside.

  5. Keep the oil in the pan, then throw in the onion, garlic and mushrooms. Cook for 10 minutes to soften, then add the tomatoes, spices, herbs and seasoning to coat.

  6. Blend the chopped tomatoes in your clean food processor to form a smooth sauce. Add the meatballs back to the pan and pour in the blended tomatoes.

  7. Bring to the boil, add the bay leaves then cover the pan and simmer for 15-20 minutes.

  8. When you’re almost ready to serve, use a spiraliser to turn the courgettes into ‘spaghetti’. Heat the oil in a frying pan and throw in the courgetti, stirring well and cooking for a few minutes to heat through.

  9. Divide this between two plates or bowls, pour over the sauce and top with your meatballs. Sprinkle with parsley – now enjoy!

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins