Simple or Sensational

With 3 grams of fat, this is a really healty meatball recipe. It is also quite a versatile recipe and can just as easily be spaghetti bolognaise.  All you need to do is cook the onion until transparent, add the meats and brown.  Obviously you would not include the egg.  You can also use different pastas, spaghetti being the obvious choice.  Finally if you really want to make this sensational you can make your own pasta.

Linguini and Meatballs (Sensational Version)

For the Meatballs

1 small onion, very finely chopped

7 oz lean ground beef

7 oz lean ground turkey

2 cloves of garlic

1 teaspoon mixed herbs

1 egg white

For the Sauce

1 medium onion finely chopped

2 cloves garlic

600 ml (or one bottle, I think they are a little more) of strained crushed tomatoes, (eg Sugo)
14 oz can of chopped tomatoes

1 teaspoon tomato paste

1 teaspoon sugar (optional)

Salt and Pepper

Handful of fresh basil, chopped

600g whole wheat linguini

For the Meatballs – Combine all the ingredients and mix well.  Form the Mixture into small balls (about 30).  Don’t be tempted to make them too big or they are too difficult to eat.  Refrigerate on a plate until the sauce is ready.

For the Sauce – Fry the Onion and garlic in a non stick pan until transparent.  Add the tomatoes and tomato paste and reduce heat to a simmer.  Simmer for 45 minutes or until the sauce is rich and thickened.  At this point you will need to taste the sauce, tomatoes can be a little bitter and you may need to add a little sugar.  Season with salt and pepper and if you like a little dried chilli.  (Side note this sauce freezes really well). 

To complete the dish –Heat a non stick saucepan and add the meatballs in a single layer.  If you don’t have a saucepan big enough to take them all cook in batches until just browned.  Add the tomato sauce to the saucepan and simmer for 30 minutes.  Stir occasionally making sure that you don’t break up the meatballs.  I find that a spatula works well.  Meanwhile bring a large pot of water to the boil and cook the pasta until done (I say done, because let's face it people go on and on about how pasta should be 'al dente' ....it's your dinner, bite it, thrown it against the wall, do whatever you do to check that it is done the way you like it).  Divide the pasta between six bowls and top with the sauce.  Sprinkle with a little parmesan if you like (it adds a few more calories) serve immediately.