I love love love spicy meatballs (rude jokes allowed)

When they’re teamed with masses of veg too you know your onto a winner. This dish is really easy to make, there are so many spices to this which makes it scrummy.

I got the meatball recipe from Gino D’Acampo, he’s amazing and they’re light too.


To make the meatballs

  • 500g lean minced beef
  • 4 garlic cloves, crushed
  • 100g fresh white breadcrumbs
  • 4tbsp chopped flat-leaf parsley
  • 40g freshly grated Parmesan
  • 1tsp dried chilli flakes
  • Β½tsp paprika
  • Salt and freshly ground black pepper
  • 1 egg
  • 1 x 720ml carton of passata
  • 3tbsp olive oil

Vegetables to add:

  • 2 spiralised courgettes
  • 3 spiralised medium carrots
  • 1 sliced bell pepper
  • 8 mushrooms
  1. Put the minced beef, garlic, breadcrumbs, parsley, Parmesan, chilli flakes and paprika in a large bowl. Season with salt and break in the egg. Mix all the ingredients thoroughly with your hands, then shape into 12 equal sized balls. Place on a plate, cover with clingfilm and leave to rest in the fridge for 20 mins.
  2. Meanwhile, tip the passata into a large saucepan and place over a medium heat. Season with salt and pepper, add in the basil leaves and veg, bring to the boil then remove from the heat.
  3. Heat the olive oil in a large non-stick frying pan and gently fry the meatballs over a medium heat for 5 mins until golden brown all over.
  4. Once ready, place the meatballs in the tomato sauce and return the pan to a low heat. Cook for 1 hr with the lid half on, stirring occasionally. If the sauce becomes too thick, add a little water.
  5. Boil some kale and add to the finished dish.

Add a slice or 2 of garlic bread. This serves 4 adults and is an amazing 221 calories per serving, without the garlic bread.

Please try this you will not regret it, it is so tasty.

Peace out xxx