Herby Italian Meatballs with Primavera Sauce
This basic meatball mixture is perfect for spaghetti and meatballs, simply team up with your favourite pasta sauce.
![]() ![]() ![]() ![]() |
IngredientsFor the Meatballs
For the Primavera sauce
|
Method |
Energy kJ (kcal) | 2009 (480) |
Protein (g) | 36.7 |
Fat (g) | 11.0 |
Saturated (g)
|
4.1 |
Carbohydrate (g) | 56.0 |
Sugars (g)
|
17.8 |
Sodium (mg) | 570 |
Iron (mg) | 5.3 |
Zinc (mg) | 6.1 |
Vitamin B12 (ug) | 1.5 |
Vitamin D (ug) | 0.1 |
Selenium (ug) | 14.9 |
For the Meatballs
Combine all the ingredients and form into balls.For the Primavera sauce
In a frying pan heat the oil and add the onion, garlic, courgette, capsicum and celery. Cook gently until the vegetables are tender. While the vegetables are cooking assemble the meatballs.Combine the meatball ingredients (I do this in the food processor) and roll into balls. Bake or grill until cooked.
When the vegetables are tender add the passata, tomato paste, sugar and oregano and simmer gently. When the meatballs are cooked add them to the sauce and keep heated until ready to serve.
Serve with cooked pasta, I prefer spaghetti.