Spaghetti meatballs with tomatoes and basil

Pasta was something Ged and I avoided when we were on a strict diet. Now we love it! I made this last night and it was beautifully delicious and satisfying.

Serves 4. Preparation time 20 minutes Cooking time 20 minutes


400g spaghetti or penne pasta.

1 packed of pre-formed beef meatballs. (sold in Coles or Woolworths)

1 onion, finely chopped

6 Roma tomatoes, halved and quartered.

2 garlic cloves, minced

Pinch of salt

1 tsp. sweet paprika

1/2 tsp. smoked paprika

2-3 tbsp. extra-virgin olive oil

Handful of basil leaves

1/2 cup. freshly grated Parmesan for serving

Freshly ground black pepper


1. In a large pan over medium heat, heat 1 tbsp. olive oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.

2. In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain. Stir through a dash of olive oil to prevent pasta from sticking together.

3. Add onion and garlic and 1 tbsp olive oil to pan and cook until soft, 5 minutes. Add chopped tomatoes, paprika, and bay leaf. Season with salt and bring to a slow simmer.

4. Simmer until sauce has thickened and tomatoes are soft, 8 to 10 minutes. Add pasta water if required to make more sauce.

5. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.

6. Stir in fresh basil leaves.

7. Serve pasta with a scoop of meatballs (4-6 per serve) and sauce. Top with Parmesan.


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