These super meatballs are so easy to make because you just bake them in the oven (no messy frying). Kids can get involved in the cooking by helping to shape the balls. The beetroot in this family freindly recipe gives the sauce a deep purple/red colour. It also adds a touch of sweetness to the tomatoes, which can sometimes be a bit acidic. The meatballs are scrummy served cold in lunchboxes the next day- if you have any left over….
Suitable for freezing
Preparation and cooking time: 30 minutes
250g beef mince
250g beetroot (cooked and peeled but not pickled)
1 garlic clove
1 tbsp olive oil
400g or 1 tin passata
1 tsp oregano
75g edam cheese
- Pre heat the oven to 180C (160C fan oven).
- Peel and roughly chop the onion then blend with the mince until it is a smooth mixture (if you happen to have some fresh parsley you could add a chopped tablespoons worth at this point).
- Shape the mixture into small balls (makes approx. 16). Kids might like to help with this bit!
- Put the balls onto a baking tray and cook in the oven for approx. 20 mins (or until the meat is fully cooked).
- While the meatballs are cooking, put the spaghetti on to boil.
- Chop the beetroot into small (about 1Cm) chunks.
- Crush the garlic and gently fry in the oil.
- Add the passata, oregano and beetroot. Bring to the boil and then simmer.
- While everything is bubbling away nicely, grate the cheese.
- Once the meatballs, sauce and pasta are cooked through, drain the pasta and add the meatballs to the tomato sauce, gently combine and serve the pasta and sauce, topped with the grated cheese.
Tip: If like mine, your children sometimes take a strong dislike to ‘lumpy bits’ in their food, you could bend the sauce before mixing with the meatballs and pasta. This makes the sauce smooth and an amazing purple/red colour (perfect for a halloween tea)!