Greek meatballs in tomato sauce

  • 1/4 cup dried breadcrumbs
  • 500g Heart Smart beef mince
  • 2 teaspoons dried oregano
  • 1 egg, lightly beaten
  • 700ml jar passata
  • 2 garic cloves, crushed
  • 1 large carrot, finely grated
  • 1 teaspoon allspice
  • 280g spaghetti
  • 3 cups steamed green beans, to serve

Instructions

Step 1Combine breadcrumbs, beef mince, oregano and beaten egg in a medium bowl. Wet hands and roll tablespoons of mince mixture into 28 small meatballs.
Step 2Set a large non-stick saucepan over medium heat and spray with olive oil. Add meatballs to pan in batches and cook, turning, for 4–5 minutes, or until browned.
Step 3Add passata, garlic, carrot and allspice to pan; bring to the boil. Reduce heat to low, cover pan and simmer for 10 minutes, or until sauce thickens slightly and meatballs are cooked through. (Uncover pan for last 5 minutes to thicken sauce, if necessary.)
Step 4Meanwhile, cook spaghetti in a large saucepan of boiling water according to packet instructions; drain and return to saucepan.
Step 5Combine Greek meatballs and sauce with spaghetti and serve with steamed green beans.

Serving suggestions

Garnish dish with a few sprigs of flat-leaf parsley.

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