This classic dish substitutes normal pasta for whole-wheat/multigrain spaghetti. Making it higher in fibre than traditional spaghetti and meatballs recipes, which keeps you fuller for longer! By using beef to make the meatballs it provides a healthy meal that is enriched with iron and zinc.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
- 1 packet of multigrain or whole-wheat spaghetti
- 340g lean ground beef
- 115g hot turkey Italian sausage (casing removed)
- 1 egg white
- 2 tablespoons plain breadcrumbs
- 1 teaspoon dried oregano
- 2 cups tomato-basil pasta sauce
- 3 tablespoons fresh basil
- 2 tablespoons grated Parmesan cheese
- In a medium bowl, combine beef, sausage, egg white, breadcrumbs and oregano
- Shape mixture into 16 meatballs, place on a baking tray and spray with cooking oil
- Bake meatballs for 12 minutes, turning once
- In a large pot boil hot water and cook pasta according to package directions
- Heat a large saucepan over a medium heat and add meatballs and pasta sauce for 10 minutes
- Divide spaghetti and meatballs among four plates and top with basil and parmesan
Per Serve: 388 calories, carbohydrates 41g, protein 34g, total fat 10g (sat. fat 3g), cholesterol 69mg, fibre 5g, sodium 760mg, carb exchanges 2
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