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Wholemeal spaghetti with tomato sauce and Swedish balls
Spaghetti with Swedish meatballs, broccoli and homemade tomato sauce.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Meanwhile, bring a pot with plenty of water to the boil.
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Wash the tomatoes and cut them in four. Clean the onions and cut into parts.
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Keep a small sprig of thyme behind for the garnish from the spice mix.
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Spread the tomatoes and onions over a baking sheet covered with parchment paper and put the unpeeled garlic and the leaves of the herbs in between.
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Drizzle with oil and sprinkle with pepper to taste. Roast for about 20 minutes in the middle of the oven. After 10 minutes, put the meatballs in between.
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When the water is boiling, add the spaghetti and possibly some salt and cook for 8 minutes until al dente.
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Meanwhile cut the broccoli into (small) florets, peel the stalk with the peeler and cut into pieces.
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Cook the broccoli with the spaghetti for the last 3 minutes.
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Remove the baking sheet from the oven. Put the tomatoes, onion and herbs with the tomato paste in a tall cup. Squeeze the garlic from the skin and add.
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Put the meatballs back in the oven until use to keep them warm, but turn off the oven.
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Puree the tomatoes, onion, herbs and garlic with the hand blender into a smooth sauce. Season with pepper and salt.
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Drain the pasta and broccoli, but collect a cup of cooking liquid. Put the pasta and broccoli back in the pan. Mix in the tomato sauce and add some cooking water.
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Divide the pasta over deep plates. Divide the meatballs over it and garnish with the hidden twigs of thyme.
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Nutrition
700Calories
Sodium23% DV560mg
Fat52% DV34g
Protein64% DV32g
Carbs20% DV60g
Fiber52% DV13g
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