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Chilli meatballs with spaghetti

We've added extra veggies into our spaghetti with meatballs to bulk it out and boost its nutritional profile – a great choice for a healthy family supper

Serves 6

Prep Time 20min

Cooking Time 20min


  • 500g lean minced beef
  • 400g can no added salt chickpeas, drained
  • 1tbsp mild curry powder
  • 1tsp chilli powder
  • 2 spring onions, roughly chopped
  • 2tbsp tomato purée
  • 1 egg
  • 2tbsp lemon juice
  • 350g spaghetti
  • 1 batch Veg-packed rich tomato sauce, thawed if frozen (see recipe)
  • 415g can chilli baked beans
  • Spray oil
  • 500g frozen stir-fry vegetables
  • Fresh parsley, roughly chopped, to garnish


  1. Put the mince, chickpeas, curry powder, chilli powder, spring onions, tomato purée, egg and lemon juice in a food processor and blitz until smooth. Using wet hands, shape the mixture into 24 evenly sized balls.
  2. Cook the spaghetti according to the pack instructions. Drain and keep warm.
  3. Meanwhile, put the tomato sauce, beans and 150ml water in a pan and heat over a medium-low heat. Stir to combine.
  4. Spray a pan with oil and set over a medium heat, then cook the meatballs, in batches, for about 8 min until evenly browned. Set aside and keep warm. Spray the pan with a little more oil, add the stir-fry vegetables and cook for 3–4 min until heated through. Serve the meatballs with the sauce, spaghetti and stir-fry vegetables, garnished with chopped parsley.

Nutrition per serving

Read more on how we calculate nutrition.
511kcal 35g 9.6g 2.7g 11.4g 11.3g 0.8g 142mg 64g 7.2mg

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