Moist succulent meatballs cooked gently with pasta in a rich tomato sauce and garnished with creamy Greek feta cheese and chopped parsley.

Great for entertaining family and friends in a hurry.

Serves 4

Low – calorie cooking spray

2 onions, ½ an onion finely chopped, the rest chopped

500g 5% lean mince beef

1tsp dried mixed herbs

1tsp Dijon mustard

1 medium egg

2 medium courgettes, grated, I used yellow ones

1 red pepper, chopped

Salt and freshly ground black pepper

400g can chopped tomatoes

900ml beef stock

½tsp lazy chilli

400g dried pasta shapes, I used fusilli

100g reduced fat Greek feta cheese, crumbled

Small bunch of parsley, roughly chopped

Method

Preheat the oven 200c, gas 6, 350f.

In a large bowl, add the mince, the half of the finely chopped onion, mixed herbs, mustard, egg and half the grated courgettes. Add some salt and pepper and combine all the ingredients together.

Divide the mixture into 16 portions and roll into meatballs. Spray a large lidded non-stick oven proof frying pan, spray with the low – calorie cooking spray and place over a medium heat, add the meatballs and cook in batches for 3 – 4 minutes or until browned all over, turning occasionally, be gentle so you don’t break them up, transfer to a plate and set aside.

Add the remaining onion, red pepper and courgettes and cook for 5 minutes or until softened stirring often. Add the tinned tomatoes, stock and chilli and bring to the boil.

Stir the pasta into the tomato sauce, top with the meatballs, cover with the lid and bake in the oven for 20 – 25 minutes or until the meatballs and pasta are cooked through.

Sprinkle over the crumbled feta cheese and chopped parsley.

Serve with a mixed green salad and crusty bread.

• 

•