Fabulously Chunky Pesto Meatballs in a Homemade Tomato & Basil Sauce with Spaghetti

Skinny Jeans and the Inbetweens


Spaghetti & Meatballs the food of Champions! What’s better than leisurely twirling your fork round and round in mounds of golden spaghetti that is glossy with tomato sauce & a big chunky meatball to go alongside, Bliss! These Meatballs have real Italian flavour with the Sundried Tomato Pesto & Basil giving fabulous flavour & the Milk Soaked Bread keeps the Meatballs lovely and Juicy & Moist all accompanied by Succulent Juicy Plum Tomato Sauce & a lovely helping of Parmesan to top it all off, Yummy. This serves 4 people at 10 Smartpoints (1 Smartpoint on No Count or 11 propoints or 1 if you’re following the Filling & Healthy plan if you use Whole wheat spaghetti & bread from the filling & healthy list).  

For the Meatballs:

454g Lean 5% Fat Steak Mince

1 Slice of Calorie Controlled Wholemeal Bread

A Small splash of Skimmed Milk

½ an…

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Juicy Plump Sun-Dried Tomato & Soft Buffalo Mozzarella Linguine with Sweet Fresh Basil & Cream Sauce

  
Happy World Pasta Day! The perfect excuse to whip up one of my favourite pasta dishes, not that I ever need an excuse to have pasta, I absolutely adore the stuff and would eat it every day if I could get away with it! I love linguine it’s flatter than spaghetti and holds a creamy sauce much better. This gorgeous recipe features juicy plump sun-dried tomatoes and creamy mozzarella with basil and a real fresh cream sauce, yes cream, light cream but cream nonetheless! This is filling, comforting and remarkably healthy at just 10 propoints per serving (if you use wholewheat spaghetti instead you can have it for 5 propoints on filling and healthy). Here’s the skinny:  
184g (cooked weight) of linguine

50g sun-dried tomatoes packed in oil

35g light mozzarella

1/2 a red onion diced

1 clove garlic

30ml light cream

Fresh basil leaves

A small sprinkle of chilli flakes

Salt and black pepper

  
Cook the pasta according to packet instructions in boiling salted water. Rinse the oil off the sun-dried tomatoes if desired and chop into small bite-size pieces. Spray a medium saucepan with oil and fry the onion for approximately five minutes until soft. Crush in the garlic clove and cook for further 30 seconds. Add the sun-dried tomatoes and heat through for one minute.   Add the cream and chilli flakes and season with salt and pepper. Loosen the creamy sauce with a couple of tablespoons of the pasta cooking water. Drain the pasta and stir into the sauce mixing well. Tear in the fresh basil leaves and stir through the mozzarella torn into chunks and serve immediately. Enjoy!  

Fabulously Chunky Pesto Meatballs in a Homemade Tomato & Basil Sauce with Spaghetti


Spaghetti & Meatballs the food of Champions! What’s better than leisurely twirling your fork round and round in mounds of golden spaghetti that is glossy with tomato sauce & a big chunky meatball to go alongside, Bliss! These Meatballs have real Italian flavour with the Sundried Tomato Pesto & Basil giving fabulous flavour & the Milk Soaked Bread keeps the Meatballs lovely and Juicy & Moist all accompanied by Succulent Juicy Plum Tomato Sauce & you could add a lovely helping of Parmesan to top it all off for an extra Smartpoints, Yummy. This serves 4 people at 10 Smartpoints (1 Smartpoint on No Count or 11 propoints or 1 if you’re following the Filling & Healthy plan if you use Whole wheat spaghetti & bread from the filling & healthy list).  

For the Meatballs:

454g Lean 5% Fat Steak Mince

1 Slice of Calorie Controlled Wholemeal Bread

A Small splash of Skimmed Milk

½ an Onion Finely Diced

1 Level Tbsp of Sundried Tomato Pesto

¼ Tsp Dijon Mustard

Salt & Black Pepper

1 Tsp Dried Oregano 

For the Tomato & Basil Sauce:

½ an Onion Finely Diced

1 Clove of Garlic

2 Tins of Plum Tomatoes

1 Tbsp Tomato Puree

Salt & Pepper

1 Tsp Sweetener

A Handful of Fresh Basil Leaves

To Serve:

240g Dried Weight Wholewheat spaghetti (60g dried per person)


Break the Slice of bread up into small pieces & soak in a mug with the milk for 5 minutes, this will ensure the meatballs stay moist & juicy while cooking. Squeeze the milk gently out of the bread and add the breadcrumbs to a bowl with the rest of the Meatball ingredients. Mix well but lightly, try to keep the meatball mix as light as you can, if you squash it about too much your meatballs will turn out dense & heavy. Gently shape into 16 evenly sized Meatball shapes & place into an ovenproof dish or baking tray that you have sprayed with spray oil. Bake in a preheated oven at 200c for approximately 25 minutes or until fully cooked through (different ovens vary, mine takes 25 minutes it’s a fan assisted electric oven but check to see & give them a bit longer if needs be). Meanwhile cook the spaghetti according to packet instructions in boiling salted water (always salt your pasta cooking water & it helps to add the salt after the water has already boiled or it will slow the boiling process down, also make sure your water is boiling well before you add the pasta) To make the sauce, lightly fry the diced onion in a pot sprayed with spray oil for approximately 5 minutes until the onion is softening. Add the crushed garlic & cook for a further 30 seconds or so. Add the rest of the sauce ingredients except for the fresh basil & simmer for 15 to 25 minutes over a low heat. When the Meatballs are ready to serve pop them into the tomato sauce & tear the fresh basil leaves into the sauce & gently stir through. Drain your pasta & Serve topped with the Meatballs & Sauce (and parmesan if using) and Enjoy!