Mamma Mia is this delicious! These meatballs, covered in a rich and slightly spicy tomato sauce, go down a treat for dinner. If you fancy a plate of Italian comfort, make this spicy spaghetti and meatballs now.
Oh my Italian love.
As some of you may have come to realise, I love Italian food. When I went to Florence this April, I am surprised I didn’t spontaneously combust; I was in food heaven! This spicy spaghetti and meatball dish took me back to Italy, my taste buds thanking me as I put the Italian mixed herbs and full-bodied tomato sauce back into my mouth. As I twirled the dangling spaghetti around my fork, I truly felt like I was back where I belonged.
My spicy spaghetti and meatballs twist.
So, while I was thinking about this recipe, I wanted to add my typical Mollie twist. I like to include more vegetables in my meals where I can, so I scuttled over to the fridge and picked out some vibrant vegetables. I peeled and chopped what I fancied and, well, it turned out pretty great. Including the staples like onion and garlic was a must, but adding carrot was an experiment. The orange-coloured root added some crunch, a trait I did not know the spicy dish needed, but oh my days did it work.
And then, somehow, the hot chilli powder made its way into my hand and fell into the dish! … Okay, maybe that’s not entirely how it happened, but it certainly spiced things up. (I’m sorry, but pun entirely intended). Adding spice to a dish, I feel, brings out the flavour of everything else on your plate; the red peppers taste more sweet and the onion subtly more salty.
To top this dish off, add some cheese! (I used this). Because, what is an Italian meal without a little cheese? Enjoy!
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These juicy meatballs covered in a rich and slightly spicy tomato sauce goes down a treat for dinner.
2 tsp of hot chilli powder
4 tbsp of mixed herbs
1 tbsp of paprika
1 carton of passata
2 beef oxo cubes
300g of spaghetti
Spray a pan with low calorie cooking spray and fry off the meatballs over a high heat. Whilst they are browning, chop your vegetables to your preferred size; I like mine a little chunkier, personally. Once the meatballs have browned, pour in the passata and add the vegetables. Then, stir well.
Turn the stove down to a medium heat and add all of the listed spices and herbs to your desired taste. Then, crumble in your oxo cube and mix so everything is covered in the sauce. If you are after a richer flavour, add a teaspoon of Marmite to the sauce! I was skeptical at first too, but trust me, it works. For the Marmite haters out there, it does not taste like Marmite, so do not fret. After everything is combined, turn the heat down to low/medium and leave to bubble gently for about 20 minutes.
When five minutes has passed, measure out your spaghetti and place it into a saucepan. Cover the noodles with boiling water and once brought to the boil, leave for just over 10 minutes. Stir occasionally so the spaghetti doesn’t stick together or to the bottom of the saucepan.
As soon as the noodles are the texture you like, strain it from the hot water. Serve the spaghetti and meatballs into four portions and serve with some lightly grated reduced fat cheese.
I used 1/2 a hexa’s worth of reduced fat cheese (Slimming World).
Meatballs are just under 1 syn for the whole pack, so split into 4 is 0.25 of a syn. (Slimming World)
- Serving Size: 1 Serving
- Calories: 353
- Sugar: 9.6g
- Sodium: 325.5mg
- Fat: 8g
- Saturated Fat: 5.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 41.6g
- Fiber: 4.8g
- Protein: 27.6g
- Cholesterol: 0mg
Keywords: Slimming World, Italian, Spaghetti and Meatballs, MolliesMenu
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