Meatball Marinara
-
Prep Time
10 MINS
-
Cook Time
20 MINS
- KCals 423
- Carbs 24G
3 Servings
Ingredients
- 18 reduced-fat meatballs
- 400 g chopped tomatoes
- 2 large carrots peeled and finely diced
- 1 onion peeled and finely diced
- 1 stick celery finely diced
- 4 white mushrooms thinly sliced
- 1 courgette finely diced
- 2-3 garlic cloves peeled and crushed
- 1 tbsp tomato purée
- ¼ tsp mixed herbs
- ¼ tsp dried basil
- low-calorie cooking spray
- 1 vegetable stock cube
- 100 ml boiling water
- salt and pepper to taste
Instructions
-
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion and garlic and fry for 4-5 minutes until starting to soften.
-
Add the meatballs, carrot and celery and continue to fry for 4-5 minutes, until the meatballs are browned.
-
Add the courgettes and mushrooms, and allow to cook for a few minutes.
-
Add the mixed herbs, basil, tomato purée and chopped tomatoes. Stir well.
-
Mix the stock cube with the water and pour into the pan. Bring to the boil, then lower the heat and simmer for 15-20 minutes, until the vegetables are soft and the meatballs are cooked through.
-
Season with salt and pepper, to taste, and serve with your choice of accompaniment.