Did anyone call for spaghetti meatballs?? One of my favorite dishes ever! Unfortunately, it is a quite unhealthy dish with white pasta, pork and so much more. I think I fount a solution to keep on munching on that all time classic.
I switched up the pork for lean beef, used whole wheat penne pasta (you can use any whole wheat/spelt/gluten-free pasta) and more veggies than normal.
(makes 1 serving)
- 60 gr whole wheat penne pasta
- 85 gr lean beef
- 4 tsp tomato puree
- 1 small brown onion, diced
- 1/2 red pepper, chopped
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp fresh thyme
- salt and pepper to taste
- small hand full of rocket leafs
- 1/2 tsp spring onion, finely chopped (optional)
- 20 gr Parmesan Cheese
Add the lean beef to a small bowl. Finely chop the onion and add to the lean beef. Make small meatballs. Normally you will have about 10 – 15 smal meatballs. Heat up some water and add the bay leaf, a small amount of sea salt and pepper. Bring to a boil and add the meatballs. Let them cook for about 10 minutes. Use a skimmer to take the meatballs out of the water and lay them on a plate. Put the beef broth in a heat proof bowl to use for the sauce. Use the same pan and add your tomato puree together with some of the broth. You will have to see for yourself how much. Some people like a thick sauce, other like a thinner one. Once you have reached your desired thickness, add in your red pepper, meatballs, Dijon mustard and all herbs except for the fresh thyme. Let it cook for about 5-10 minutes.
In the meantime, cook your pasta al dente in salty water following the packaging instructions. When cooked, drain and add to the tomato sauce. Serve with spring onion (optional), rocket leafs, fresh thyme and Parmesan cheese.