Got this recipe from 50 free original recipes, its a slimmers world book, as my mum is trying to eat a bit healthier at the moment, was absolutely delicious, but I changed a few things in the recipe to give more flavour too it.
Ingredients:
4 spring onions trimmed and chopped
450g lean minced pork ( or beef would work perfectly well)
Handful dried mixed herbs
Seasoning of black and white pepper
1 egg
Handful of chopped coriander
For the Sauce
1 Small onion finely chopped
1 small yellow pepper finely diced
1 small courgette finely chopped
1 baby aubergine finely diced
1 baby aubergine finely chopped
1 bay leaf
400g chopped tomatoes ( x 2) ( I used two as I like mine to be saucy!)
Crushed garlic
Parsley to garnish
Method:
Place spring onions in a mixing bowl, add the spring onions, mixed herbs and pepper, coriander and seasoning and egg. The egg you may think make the meat very wet, but it helps to bind the meat altogether. You could even add breadcrumbs, if you werent on slimmers world make it taste even more delicious. (However on slimmers world bread is a bit of a no no) Make the mince into small balls, and set aside on a plate, clingfilmed and put in the fridge to chill.
Next make the sauce, place all the ingredients into the saucepan, also add a little salt over the aubergine it helps to make it cook better. Also dont worry if you don't have a bay leaf, its not absolutely essential. Simmer until vegetables are soft, but not mushy! Once cooked set aside ready to reheat.
Cook pasta according to instructions and, meanwhile cook the meatballs, this can either be done on a grilll, with foil placed underneath or in a frying pan. I personally think grilling brings out the taste in the meat more. Keep an eye on the grill though so the meatballs dont burn, keep turning them over until brown and no sign of pink for around 8-10 mins until they are slightly crispy and golden on the edges. Once cooked place some kitchen paper in a bowl to put meatballs in.
Reheat the sauce, add the meatballs. Once pasta ready drain and serve immediately, garnished with parsley if you so desire.
Add a grating of cheese, for extra naughtiness!
Ingredients:
4 spring onions trimmed and chopped
450g lean minced pork ( or beef would work perfectly well)
Handful dried mixed herbs
Seasoning of black and white pepper
1 egg
Handful of chopped coriander
For the Sauce
1 Small onion finely chopped
1 small yellow pepper finely diced
1 small courgette finely chopped
1 baby aubergine finely diced
1 baby aubergine finely chopped
1 bay leaf
400g chopped tomatoes ( x 2) ( I used two as I like mine to be saucy!)
Crushed garlic
Parsley to garnish
Method:
Place spring onions in a mixing bowl, add the spring onions, mixed herbs and pepper, coriander and seasoning and egg. The egg you may think make the meat very wet, but it helps to bind the meat altogether. You could even add breadcrumbs, if you werent on slimmers world make it taste even more delicious. (However on slimmers world bread is a bit of a no no) Make the mince into small balls, and set aside on a plate, clingfilmed and put in the fridge to chill.
Next make the sauce, place all the ingredients into the saucepan, also add a little salt over the aubergine it helps to make it cook better. Also dont worry if you don't have a bay leaf, its not absolutely essential. Simmer until vegetables are soft, but not mushy! Once cooked set aside ready to reheat.
Cook pasta according to instructions and, meanwhile cook the meatballs, this can either be done on a grilll, with foil placed underneath or in a frying pan. I personally think grilling brings out the taste in the meat more. Keep an eye on the grill though so the meatballs dont burn, keep turning them over until brown and no sign of pink for around 8-10 mins until they are slightly crispy and golden on the edges. Once cooked place some kitchen paper in a bowl to put meatballs in.
Reheat the sauce, add the meatballs. Once pasta ready drain and serve immediately, garnished with parsley if you so desire.
Add a grating of cheese, for extra naughtiness!
