Saucy Spag Balls
Prep: 15 mins
Cook: 30 mins
6 serves Serves: 6
The whole family will love this traditional spaghetti and meatballs.


  • 1 clove garlic, crushed
  • 1 carrot, grated
  • 1/2 zucchini, grated
  • 1 onion, finely diced
  • 6 mushrooms, finely chopped
  • 1 cup baby spinach leaves, finely chopped
  • 500 g lean beef mince
  • 1 egg
  • 1 tsp dried mixed herbs
  • 1 cup breadcrumbs
  • 2 tbs no-added-salt tomato paste
  • 2 tsp reduced-salt beef stock powder
  • 4 cups water
  • 1 x 400g can no-added-salt diced tomatoes
  • 300 g spaghetti


  1. Combine mince, garlic, carrot, zucchini, parsley, egg and breadcrumbs in a bowl. With wet hands, roll 1 tablespoon of mixture to make a ball. Repeat to make 16 to 24 meatballs.
  2. Turn frypan onto medium heat and spray with oil. Add meatballs to frypan and cook until browned all over. Remove from pan and set aside.
  3. Add onion to frypan and cook until soft. Add tomato paste, mushrooms, spinach, stock powder and water and bring to the boil. Add meatballs to sauce, reduce heat and simmer covered for 10 minutes. Gently stir after 5 minutes.
  4. Stir in tomatoes and add spaghetti. Cook for 8 minutes, uncovered, stirring occasionally until pasta is cooked.

Recipe from Foodbank WA’s Food Sensations® for Adults program, reproduced with permission

  • recipe step image
    Recipe by Food Sensations
  • recipe step image
  • recipe step image
  • recipe step image
    Cook meatballs until brown all over.
  • recipe step image
    Add meatballs to sauce.
  • recipe step image
    Stir in tomato and add spaghetti.
Serving Suggestion: Serve with fresh basil and parmesan.

Healthy tip!

To keep lean meats juicy and add flavour, try brushing with a marinade.

More tips

Nutrition Information

per serving per 100g
Energy 1959 kJ 381 kJ
Protein 31.8 g 6.2 g
Fat, total 11 g 2.1 g
— saturated 3.9 g 0.8 g
Carbohydrate 56.2 g 10.9 g
— sugars 6.3 g 1.2 g
Sodium 599 mg 116 mg
Fibre 6.3 g 1.2 g

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