• 500g pack frozen beef meatballs
  • 1 tbsp olive oil
  • 100g frozen chopped onion
  • 25g frozen chopped garlic
  • 2 tsp paprika
  • 230g tin Italian chopped tomatoes
  • 1 beef stock cube, crumbled
  • 250g high fibre white spaghetti or tagliatelle
  • 375g frozen mixed peppers
  • 2 tbsp frozen chopped parsley


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the meatballs on a baking tray and cook in the oven for 22 minutes until browned and cooked through.

  2. 2

    Meanwhile, heat the oil in a large non-stick frying pan, add the onion and cook for 5 minutes until softened. Stir in the garlic and paprika and cook for a further minute.

  3. 3

    Add the chopped tomatoes, 300ml water and the crumbled stock cube. Bring to theboil, then reduce the heat and simmer for 15 minutes until the sauce has thickened.

  4. 4

    While the sauce is simmering, cook the spaghetti or tagliatelle in a large pan of boiling water for 7-9 minutes until just cooked. Drain well.

  5. 5

    Add the meatballs to the tomato sauce, along with the frozen peppers and parsley. Simmer for 5 minutes until piping hot and serve with the pasta.

    Always wash hands thoroughly after handling raw meat and poultry.

Nutritional Details

Each serving provides
  • Energy 2600kj 621kcal 31%
  • Fat 25.4g 36%
  • Saturates 10.4g 52%
  • Sugars 9.7g 11%
  • Salt 2.13g 36%

% of the Reference Intakes

Typical values per 100g: Energy 682kj/163kcal

Each serving provides

57.7g carbohydrate 7.9g fibre 36.4g protein

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