Meatball pasta bake recipe | Slimming World Blog

1 1/2 SYNS PER SERVE We love pasta at Slimming World! It’s one of the Free Foods at the heart of Food Optimising, which means that you can enjoy it until you’re totally satisfied, with no weighing, measuring or counting. This easy, cheesy meatball dish, from our Passion for Pasta (and Noodles!) recipe book, is the perfect mid-week meal. Add it to your list of family favourites!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat your oven to 200˚C/fan 180˚C/gas 6.

Step 2

2. Put the onion in your food processor and whizz until finely chopped. Put half of the puréed onion in a bowl and set aside. Add the beef to the onion left in the food processor along with the dried herbs, mustard, egg, half the courgettes and a little salt and pepper. Whizz until combined then transfer to a bowl, divide into 20 portions and shape into meatballs.

Step 3

3. Spray a wide non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the meatballs and cook in batches for 1-2 minutes or until browned all over, turning them occasionally (they won’t be cooked through yet). Transfer to a plate.

Step 4

4. Reduce the heat to medium and fry the remaining onion and courgettes for 2-3 minutes or until softened, stirring often. Stir in the chopped tomatoes, stock and harissa and bring to the boil.

Step 5

5. Stir the pasta into the tomato sauce, then carefully pour into a large roasting tin, about 35cm x 24cm. Top with the meatballs, cover with kitchen foil and bake for 20-25 minutes or until the meatballs are cooked through and the pasta is just cooked but has a little bite (‘al dente’).

Step 6

6. Evenly crumble over the feta, sprinkle with the parsley and serve hot with salad or Speed vegetables.

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