- 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
Spaghetti Meatballs
INGREDIENTS
Spaghetti Meatballs with
Spaghetti Meatballs with 
- 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
NUTRITIONAL INFORMATION
Spaghetti Meatballs with
Spaghetti Meatballs with
- Energy 713 (Kcal)
- Protein 33 (g)
- Carbohydrate 95 (g)
- Total Fat 22 (g)
HOW TO PREPARE
Spaghetti Meatballs with
Spaghetti Meatballs with
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 boil and simmer on low heat for 10-15 minutes.
5
Sprinkle the sauce with the parsley and serve with cooked spaghetti.
REVIEWS
Spaghetti Meatballs with
