A simple idea for a busy lunch the whole family can enjoy.
Ingredients (serves 4)
600g lean beef mince
1 small zucchini, grated
3 green onions, finely chopped
80g cup mushrooms, grated
1 teaspoon dried mixed herbs
2 tablespoons olive oil
1 medium brown onion, chopped
2 garlic cloves, crushed
1 medium red capsicum, chopped
575g jar tomato pasta sauce
1/4 cup chopped fresh basil leaves
cooked spaghetti pasta, to serve
Combine mince, zucchini, green onion, mushroom and dried herbs in a bowl. Season with salt and pepper. Roll level tablespoons mixture into balls. Place on a plate.
Heat 1 tablespoon oil in a large nonstick saucepan over medium-high heat. Cook meatballs in batches, turning, for 5 to 6 minutes or until browned. Transfer to a plate.
Heat remaining oil in pan. Add brown onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add capsicum. Cook, stirring, for 2 minutes. Add pasta sauce. Bring to the boil. Return meatballs to pan. Reduce heat to low. Simmer, covered, for 20 minutes or until meatballs are cooked through. Stir in basil. Serve meatball mixture with spaghetti.
To freeze: Place cooled meatball mixture in a large airtight container. Cover. Freeze for up to 3 months.
To reheat: Thaw in fridge overnight. Transfer mixture to a large saucepan over medium heat. Cook, covered, for 30 minutes or until heated through.
Tip: Raw meatballs can also be frozen in a single layer in an airtight container or snap-lock bag for up to 3 months.