Mighty meatballs

This family favourite is given a super-nutritious spin with extra veg added to the meatball mixture and peas to the tomato sauce. Serve with pasta, rice or even courgetti.

Ingredients

Serves: 6

Ready in: 45 mins

• 2 slices wholemeal bread, whizzed into breadcrumbs
  
• 4 tbsp milk
• 1 courgette, grated
• 1 small onion, grated
• 1 carrot, grated
• 500g beef mince
• Handful parsley, finely chopped
• 1 medium egg, beaten
• 25g grated Parmesan, plus extra to serve
• 1 x 500g jar tomato-based pasta sauce
• 60g frozen peas
• Wholewheat spaghetti, to serve

Method

1. Stir the breadcrumbs into the milk and leave to soak for a few minutes until the liquid has been absorbed. Squeeze any excess moisture from the courgette, then add to a large mixing bowl along with the grated onion, carrot, mince, soaked breadcrumbs, parsley, beaten egg and 25g Parmesan. Season and mix well to combine. Shape the mixture into 30 meatballs.
   
2. Heat the oil in a large frying pan, then add the meatballs and fry, turning occasionally, until browned (you will have to do this in batches).
3.  Put the meatballs on a plate, and then add the pasta sauce to the pan. Quarter-fill the pasta jar with water and add this to the sauce, scraping up any bits from the bottom of the pan as you stir.
4.  Return the meatballs to the pan and simmer for 15 mins until cooked through. About 3 mins before the cooking time is up, scatter the peas around the meatballs and push them into the sauce; continue to cook for the remaining time.
5.  Meanwhile, cook the pasta according to the pack instructions. To serve, spoon the meatballs and sauce over the spaghetti and top with a little grated Parmesan.