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Ingredients 14 items

  • 350 g lean minced beef
  • 2 cloves crushed garlic
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 400 g cooked spaghetti
  • For the sauce:
  • 2 tablespoons vegetable oil
  • 2 medium onions or 300 g, finely chopped
  • 1 small carrot or 100 g, finely chopped
  • 4 medium tomatoes or 600 g, peeled and finely chopped
  • 1 medium zucchini or 75 g, diced
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1½ cups water or 375 ml
  • 2 tablespoons fresh parsley chopped

How to prepare

  1. In a bowl, combine minced beef, garlic, black pepper and dried rosemary. Form the mixture into small balls.
  2. Bake meatballs in a 200°C hot oven until golden brown. Remove and set aside.
  3. Meanwhile, heat oil in a large saucepan, add and cook onions and carrots over medium heat for 4-5 minutes.
  4. Add tomatoes, zucchinis, MAGGI Less Salt Chicken Stock cubes, water and cooked meatballs.Bring to a boil and simmer on low heat for 10-15 minutes.
  5. Sprinkle the sauce with the parsley and serve with cooked spaghetti.

Nutritional informations

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