Weekly budget menu
Your week of post-work dinners and one easy dessert, all in one shopping trip
Midweek pasta and meatballs
Serves 4
- 475g beef mince
- 1 onion, finely chopped
- 1 lemon, rind finely grated, juiced
- 60g breadcrumbs
- salt and pepper
- 3tbsp basil leaves, finely chopped
- 2 tins chopped tomatoes with herbs
- 250ml chicken stock
- 400g penne
- Combine the mince, onion, lemon rind, 1 tablespoon lemon juice, breadcrumbs, basil and salt and pepper in a large bowl. Roll tablespoons of mince mixture into balls. Place the meatballs on a tray lined with baking paper. Cover and refrigerate for fifteen minutes.
- Combine the tomatoes and stock in a deep pan. Bring to a slow boil and drop the meatballs into the mixture. Reduce the heat to low and simmer for 25-30 minutes or until meatballs are cooked through.
- When the meatballs have been simmering for twenty minutes, cook the pasta according to the packet instructions and serve with the meatballs and sauce tossed through.
Fat 43g Sat. Fat 18g Carbs 72g Energy 923kcal
Protein 65g Sodium .68g Sugar 6.7g Fibre 3g
