This dish was sooo good, I’m already planning to make it again next week!

 

Ingredients (serves 4):

  • 500g beef mince (5% fat)
  • 1 egg
  • tsp mixed herbs
  • 2 courgettes, chopped lengthways
  • 16 cherry tomatoes
  • 400g tin chopped tomatoes
  • 4 garlic cloves, crushed
  • salt and pepper
  • 280g wholewheat spaghetti

 

Method:

  1. Pre-heat the oven to 180C.
  2. Make the meatballs first by adding the egg, mixed herbs, salt and pepper to the mince. Mix together and divide into 12 meatballs.
  3. Place the meatballs in a roasting tin sprayed with Frylight. Add the courgettes and garlic, and cook in the oven for 15 mins.
  4. Take out of the oven and turn the meatballs over. Add the chopped tomatoes and cherry tomatoes and season well.  Put back in the oven for a further 20 – 25 minutes.
  5. Meanwhile, bring a pan of water to the boil and cook the spaghetti.
  6. Serve and enjoy!

 

I use 70g of pasta per person for WW.  My hubby and son will have more than this.

 

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