Basil Pesto Lean Beef Meatball Spaghetti

• In a medium bowl, combine lean beef mince, fine breadcrumbs, basil pesto and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!

• Half-fill a large saucepan with boiling water and add 
a generous pinch of salt. Cook spaghetti over high 
heat, until ‘al dente’, 9 minutes. Reserve some pasta 
water (see ingredients), then drain spaghetti and 
return to saucepan. 
• While pasta is cooking, heat a drizzle of olive oil 
in a large frying pan over medium-high heat. Cook 
meatballs, gently turning, until browned, 
5-6 minutes (cook in batches if your pan is getting 
crowded). Transfer to a plate. 
TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre.  
TIP: Meatballs will continue cooking in step 5!  

• Wipe out frying pan, then return to medium-high heat with another drizzle of olive oil. Cook sliced mushrooms, stirring, until slightly browned, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Stir in passata, the brown sugar, butter, reserved pasta water and the salt. Stir to combine.

• Reduce heat to medium-low and return meatballs to the pan. Cover with a lid or foil and simmer until the meatballs are cooked through, 4-6 minutes. • Stir in baby spinach leaves, until just wilted, 1 minute. Season to taste, then remove from heat.