Beef Meatballs
Beef meatballs are such a comfort food for me.. The rich and flavoursome sauce that isn't loaded with calories, and less than 600 calories for the whole bowl!
Eating in a calorie deficit doesn't have to mean bland and plain foods!
Nutrition Facts
2 servings
- Amount per serving
- Calories558
- % Daily Value *
- Total Fat 14.8g19%
- Total Carbohydrate 19.2g7%
- Dietary Fiber 4.9g18%
- Protein 30.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yields2 ServingsCategoryDinner
150 g dried penne
250 g lean beef mince (preferably 5% or less fat)
1 medium onion
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
0.50 tsp onion powder
0.50 tsp fresh basil
0.50 tsp black pepper
For sauce
400 g chopped tomatoes
0.50 tsp black pepper
1 beef stock cube
1 tsp garlic powder
1 tsp dried basil
1
Add a dash of salt to a large to of water and bring to the boil. Once boiling, add the pasta and cook until al-dente. This usually takes about 12 minutes but cook until cooked for your tastes.
2
Finely dice the onions, add to a non-stick pan and cook until translucent. Set aside to cool.
In a bowl, add the beef mince, seasoning and onions. Mix well until fully combined. Shape into meatball shapes (I prefer them a little chunky and usually make 6 from this recipe) and set aside.
3
Add the olive oil to a pan over a medium heat and add the meatballs. Gently mix them to seal all of the meatball. Lower the heat and allow to cook through, occasionally stirring ensuring they cook evenly.
Once almost cooked through, remove from the heat and set aside.
4
Using the same pan, add the chopped tomatoes and seasoning and mix well. Bring the mixture to a boil and crumble in the beef stock cube, stirring continuously.
Once all combined, lower the heat and allow to simmer until reduced. Add the meatballs back into the pan to finish cooking.
5
Now plate your spaghetti and top with the sauce and meatballs, and enjoy!
Ingredients
150 g dried penne
250 g lean beef mince (preferably 5% or less fat)
1 medium onion
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
0.50 tsp onion powder
0.50 tsp fresh basil
0.50 tsp black pepper
For sauce
400 g chopped tomatoes
0.50 tsp black pepper
1 beef stock cube
1 tsp garlic powder
1 tsp dried basil
Directions
1
Add a dash of salt to a large to of water and bring to the boil. Once boiling, add the pasta and cook until al-dente. This usually takes about 12 minutes but cook until cooked for your tastes.
2
Finely dice the onions, add to a non-stick pan and cook until translucent. Set aside to cool.
In a bowl, add the beef mince, seasoning and onions. Mix well until fully combined. Shape into meatball shapes (I prefer them a little chunky and usually make 6 from this recipe) and set aside.
3
Add the olive oil to a pan over a medium heat and add the meatballs. Gently mix them to seal all of the meatball. Lower the heat and allow to cook through, occasionally stirring ensuring they cook evenly.
Once almost cooked through, remove from the heat and set aside.
4
Using the same pan, add the chopped tomatoes and seasoning and mix well. Bring the mixture to a boil and crumble in the beef stock cube, stirring continuously.
Once all combined, lower the heat and allow to simmer until reduced. Add the meatballs back into the pan to finish cooking.
5
Now plate your spaghetti and top with the sauce and meatballs, and enjoy!