This is definitely one for the whole family and I plan on making it again this week as it was sooooo good! A must try!
553 calories per portion- including pasta
P: 37g C: 68g. F: 20g
Ingredients - serves 2
The Sauce
1 x red onion- 60g - diced
1 x celery stick - 60g - diced
1 x carrot- 60g - diced
250g of garlic passatta
10g of garlic purée
Half tsp sugar
5 x fresh basil leaves- finely sliced
10 blacked pitted olives - halved
Half less salt chicken oxo stock cube- 80ml boiling water
Salt and pepper
Meatballs
250g lean turkey mince- I got mine from Asda
1 tsp smoked paprika
5g garlic purée
20g rolled porridge oats
Salt and pepper
Cook pasta just before serving as per pasta packet instructions
150g dried spaghetti - weighing 300g when cooked - I weight out when cooked to double check. Giving myself 150g and any extra Ross gets.
Method
In a non-stick frying pan using 1 kcal spray add the onion, carrots, celery and garlic and fry gently for a few minute on a low heat.
Pour in the passata, add the basil, sugar and stir, then transfer the lot to the slow cooker.
To make the meatballs, tip the mince into a large bowl. Add the oats, paprika, garlic and plenty of black pepper, and mix everything together with your hands.
Divide the mixture into 10 lumps about the size of a walnut and roll each piece into a meatball.
In the same pan used for veg- using 1kcal spray gently cook the meatballs until they start to brown.
Add them to the tomato base.
Finally add olive halves and stock to slow cooker.
Cook on Low for 5 hours.
Serve over rice or pasta and some veg!
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