For a good source of fibre and protein try these Italian-style meatballs served with gluten-free spaghetti, shaved parmesan and fresh basil leaves.


  • 500g Coles Australian Pork & Beef 3 Star Mince
  • 2 garlic cloves, crushed
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 tablespoon basil, chopped
  • 1/3 cup (25g) parmesan, finely grated
  • 140g Coles Tomato Paste
  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 700ml tomato passata
  • 500g Coles Simply Gluten Free Spaghetti

    • Step 1
      Place the mince, garlic, parsley, basil, parmesan and 1 tablespoon of tomato paste in a medium bowl. Use your hands to mix until well combined. Shape tablespoons of mince mixture into balls. Place on a plate in the fridge for 30 mins to chill.
    • Step 2
      Heat the oil in a large saucepan over medium heat. Add the meatballs and cook, turning, for 5 mins or until lightly browned. Transfer to a plate. Cook the onion in the pan, stirring, for 5 mins or until soft. Add the passata, remaining tomato paste and 1 cup (250ml) water. Bring to the boil. Reduce heat to low. Simmer for 10 mins. Add the meatballs and cook, covered, for 15 mins or until the sauce thickens and the meatballs are cooked through.
    • Step 3
      Meanwhile, cook pasta in a saucepan of boiling water until al dente. Drain well.
    • Step 4
      Divide the spaghetti, meatballs and pasta sauce among serving bowls.


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