BeefDiabetes friendly

Tagliatelle with Italian meatballs

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Serves: 4
Time to make: 30 mins
Total cost: $27.80 / $6.95 per serve

  • 500g extra lean beef mince
  • 1 small zucchini, grated
  • 1 carrot, grated
  • 1 egg, lightly beaten
  • 1 cup panko breadcrumbs
  • cooking oil spray
  • 400g jar arrabbiata tomato pasta sauce
  • 400g can no-added-salt diced tomatoes
  • 250g tagliatelle
  • 2 tablespoons shaved parmesan
  • 8 cups mixed green salad, to serve

Instructions

Step 1 Combine mince, zucchini, carrot, egg and breadcrumbs in a large bowl. Roll tablespoons of mixture into balls and place onto a plate.

Step 2 Place a non-stick frying pan over low-medium heat and spray with oil. Add meatballs and cook, turning, for 10 minutes or until cooked through. Add tomato pasta sauce and diced tomatoes to pan and bring to the boil. Reduce heat. Simmer, covered, over low heat for 10 minutes.

Step 3 Meanwhile, cook tagliatelle in a large saucepan of water following packet instructions. Drain, then combine pasta with meatballs. Sprinkle with shaved parmesan and serve with salad.

Healthy hints

  • Reduce pasta serving and increase vegies to make a more balanced meal
  • Reduce oil
  • Use no-added-salt tomatoes
  • Use parmesan instead of tasty cheese so you don’t need to use as much

Our version per serve (including 2 cups salad)

2424kJ/580cal
Protein 41.6g
Total fat 14.3g
Sat fat 5.2g
Carbs 62.5g
Sugars 12.0g
Fibre 6.2g
Sodium 585mg
Calcium 120mg
Iron 5.3mg

Original version per serve (including 2 cups salad)

3763kJ/900cal
Protein 52.1g
Total fat 24.2g
Sat fat 6.3g
Carbs 111.9g
Sugars 11.3g
Fibre 6.4g
Sodium 715mg
Calcium 117mg
Iron 5.9mg

HFG tip

Panko breadcrumbs are Japanese-style breadcrumbs and are found in the Asian section of the supermarket.

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