Name: Beef and mushroom meatballs with spaghetti
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 600g lean beef mince; 1 small zucchini, grated; 3 green onions, finely chopped; 80g cup mushrooms, grated; 1 tsp dried mixed herbs; 36.40 gm olive oil; 1 medium brown onion, chopped; 2 garlic cloves, crushed; 1 medium red capsicum, chopped; 575g jar tomato pasta sauce; 62.50 ml chopped fresh basil leaves; cooked spaghetti, to serve

Beef and mushroom meatballs with spaghetti

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Quick and delicious family-friendly lunch idea.

Ingredients:

600g lean beef mince
1 small zucchini, grated
3 green onions, finely chopped
80g cup mushrooms, grated
1 tsp dried mixed herbs
36.40 gm olive oil
1 medium brown onion, chopped
2 garlic cloves, crushed
1 medium red capsicum, chopped
575g jar tomato pasta sauce
62.50 ml chopped fresh basil leaves
cooked spaghetti, to serve

Instructions:

Mix together ground beef, zucchini, green onion, mushrooms, and dried herbs in a bowl. Add salt and pepper for seasoning. Shape mixture into small balls using a level tablespoon. Arrange the balls on a plate.
In a large nonstick saucepan over medium-high heat, heat 1 tablespoon of oil until shimmering. Cook the meatballs in batches, turning occasionally, for 5 to 6 minutes until nicely browned. Transfer to a plate.
Heat the rest of the oil in the pan and sauté the brown onion and garlic until softened. Add capsicum and cook for 2 more minutes. Pour in the pasta sauce, bring to a boil, then add back the meatballs. Lower the heat, cover, and simmer for 20 minutes until meatballs are cooked. Finish by stirring in the basil and serve the meatball mixture with spaghetti.

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