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Spaghetti Meatballs
Ingredients
14
items
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350 g lean minced beef
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2 cloves crushed garlic
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½ teaspoon ground black pepper
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1 teaspoon dried rosemary
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400 g cooked spaghetti
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For the sauce:
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2 tablespoons vegetable oil
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2 medium onions or 300 g, finely chopped
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1 small carrot or 100 g, finely chopped
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4 medium tomatoes or 600 g, peeled and finely chopped
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1 medium zucchini or 75 g, diced
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2 cubes MAGGI Less Salt Chicken Stock
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1½ cups water or 375 ml
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2 tablespoons fresh parsley chopped
How to prepare
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In a bowl, combine minced beef, garlic, black pepper and dried rosemary. Form the mixture into small balls.
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Bake meatballs in a 200°C hot oven until golden brown. Remove and set aside.
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Meanwhile, heat oil in a large saucepan, add and cook onions and carrots over medium heat for 4-5 minutes.
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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.
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Sprinkle the sauce with the parsley and serve with cooked spaghetti.
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