Recipe: Spaghetti and Meatballs
FOR THE MEATBALLS
2 large eggs
½ cup dry whole-wheat breadcrumbs
½ cup finely chopped onion
½ cup grated Parmesan, plus more to serve
¼ cup minced fresh parsley
3 cloves garlic, minced
1 tsp salt
½ tsp freshly ground pepper
450g low fat beef mince
225g chicken mince
FOR THE SAUCE AND SPAGHETTI
1 tbsp extra virgin olive oil
1 cup finely chopped onion
3 cloves garlic, finely chopped
2 tsp Italian seasoning
¼ tsp red chilli flakes
1 cup red grape juice
1 can crushed tomatoes (passata)
1 can chopped tomatoes
500g whole-wheat spaghetti
1 tbsp oregano
1 Begin by preparing the meatballs.
2 Lightly beat the eggs in a large bowl.
3 Stir in breadcrumbs, chopped onions, cheese, parsley, garlic, salt and pepper.
4 Add the beef and chicken mince; gently mix until combined (do not overmix).
5 Using ¼ cup for each, make 16 meatballs and place in your slow cooker.
6 Heat the oil for the sauce in a large frying pan set over a medium heat.
7 Add the chopped onions and cook, stirring occasionally, until beginning to brown, about 3 to 5 minutes.
8 Add the garlic, Italian seasoning and red chilli flakes; cook, stirring, for 30 seconds.
9 Add the grape juice and boil for 1 minute.
10 Add the crushed and diced tomatoes and bring to a gentle simmer.
11 Pour the sauce over the meatballs.
12 Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
13 About half an hour before you’re ready to eat, bring a large pot of water to the boil.
14 Cook the spaghetti until just tender, about 8 to 10 minutes or according to package directions.
15 Spoon off any fat from the sauce and add the oregano.
16 Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.